Yield: 1 qt., 4 to 6 servings.
3 cups sliced onion (12 oz.)
2 Tbsp. olive oil
1½ cups mango pulp
1½ cups chicken broth
½ cup coconut milk
1 Tbsp. chopped fresh dill weed
½ tsp. pepper
as needed, sour cream
as needed, fresh dill weed
2 oz. small cooked shelled shrimp
Saute onions gently in oil until tender and sweet, about 15 minutes. Set aside ⅓ cup onion for topping. Turn remaining onion into electric blender along with mango, broth, coconut milk, chopped fresh dill and pepper. Process until pureed. Chill. Serve in stemmed glasses or wide-rimmed bowls with a dollop of sour cream in center of each. Curl reserved onion over the sour cream and garnish each with fresh dill and small kabob of shrimp.