2 teaspoons vegetable oil
1/2 cup chopped onions
2 teaspoons minced garlic
2 cups vegetable stock
2 1/2 cups chopped ripe mango, (about 2 large
garnish optional: low fat yogurt, coriander leaves
In a nonstick saucepan, heat oil over medium heat. Add onions and garlic; cook, stirring, 4 minutes or until browned. Add stock. Bring to a boil; reduce heat to medium low and cook 5 minutes or until onions are soft. Transfer mixture to a food processor. Add 2 cups of the mango. Puree until smooth. Stir in remaining chopped mango. Chill 2 hours or until cold. Serve with a dollop of yogurt and garnish with coriander, if desired. 4 servings.
Nutritional Information per serving:
Calories: 110, Fat: 3 g, Carbohydrate: 23 g, Fiber: 3 g, Protein: 1 g, Sodium: 38 g, Cholesterol: 0 mg
Diabetic Exchanges: 1 Fruit, 1 Vegetable, 1/2 Fat
Diabetic Index | Recipe Index | Home