Recipe by - Chef Gaurav Bansal, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway
Prep Time: 15 min
Serves: 2 to 3
Ingredients
· 3 large Alphonso chopped mangoes
· 1 tbsp. Chopped basil
· 1 tsp salt
· 1/2 cup Fresh Cream
· 1 whole apple peeled chopped green apple
· 1 tbsp. Olive oil
· 1 drop tabasco
· For Blueberry Bruschetta:
· 2 slices French baguette
· 1 tbsp Fresh Blueberry Puree
Instructions
· Peel the mangoes and remove fruit from pits. Place fruit in a food processor and blend into puree. Keep some chopped mangoes aside for garnish.
· In the processor, puree the Apple as well. Pass both the puree through a fine sieve. Keep some chopped apples aside.
· In a mixing bowl, combine both the purees along with basil, cream and tabasco. Add some oil and season. Whisk well.
· Pour the soup into soup cup, adjust the consistency if required, garnish with some basil leaves, chopped apple and rich Alphonso mangoes and top off with some cream.
· For Bruschetta slightly toast the Baguette slices and spread the fresh blueberry puree on it.
*Notes- serve the dish as chilled as possible for enhanced taste.
-----