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. ...

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