Ingredients
1. Ripe mangoes, peeled and pitted (3 ) or frozen mangoes (1 1/2c)
2. vegetable oil (2tbsp)
3. minced ginger root (1tsp)
4. white pepper (1/4tsp)
5. brown sugar, firmly packed (1tbsp)
6. rice wine vinegar, seasoned or plain (1/4c)
7. water (1c)
8. salt (1/2tsp)
9. cucumber, peeled, seeded and finely chopped (1med.)
10. ripe mango, peeled pitted and finely chopped (1)
11. chopped chives (2 tbsp for garnish)
12. peeled and finely chopped red onion (1 small)

Method of preparation:-
1. Take a blender, put mango pulp, brown sugar, rice wine vinegar, oil and water in it. Blend this mixture to make the puree until it becomes smooth. Add salt, pepper and ginger in it and again blend the mixture. If needed add water to get desired consistency.

2. Now pour this mixture or puree to a large bowl. Keep 2 tablespoon of chopped mango, red onion and cucumber for garnish in a bowl. Cover the bowl and keep it in the refrigerator.

3. Now mix the remaining chopped red onion, cucumber, and chopped mango into the soup. Cover the bowl and keep it in the refrigerator for 2 hours or over night to chill it. Now pour this chilled soup into the chilled soup bowls. Sprinkle the chilled garnishes and chopped chives on the top of the soup and then serve it.

Number of servings – 4