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. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.