Manjula Gokal's Gujarati Mango Soup Recipe

Name: Manjula Gokal's Gujarati Mango Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chickpea flour (see note); ⅛ teaspoon ground turmeric; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 cup plain whole-milk yogurt; 3 cups canned Alphonso mango pulp (sweetened), preferably Ratna brand; 1 1/4 to 1 1/2 teaspoons salt; 1/2 teaspoon sugar, or to taste; 2 bird's-eye chilies, with small slits; 2 tablespoons corn or peanut oil; Generous pinch ground asafetida; 1/2 teaspoon whole brown mustard seeds; 1/2 teaspoon whole cumin seeds; 2 whole hot dried red chilies; ⅛ teaspoon whole fenugreek seeds; 10 to 15 fresh curry leaves, if available

Servings: persons

2 tablespoons chickpea flour (see note)
⅛ teaspoon ground turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 cup plain whole-milk yogurt
3 cups canned Alphonso mango pulp (sweetened), preferably Ratna brand
1 1/4 to 1 1/2 teaspoons salt
1/2 teaspoon sugar, or to taste
2 bird's-eye chilies, with small slits
2 tablespoons corn or peanut oil
Generous pinch ground asafetida
1/2 teaspoon whole brown mustard seeds
1/2 teaspoon whole cumin seeds
2 whole hot dried red chilies
⅛ teaspoon whole fenugreek seeds
10 to 15 fresh curry leaves, if available

1
Put the chickpea flour, turmeric, cumin and coriander in a bowl.
2
Very slowly stir in 1/2 cup water until no lumps are left.
3
Whisk in the yogurt, mango and 2 cups water.
4
Add the salt, sugar and bird's-eye chilies.
5
Mix well.
6
Pour the oil into a heavy, medium pan and set over medium-high heat.
7
When the oil is very hot, add the asafetida and then, in quick succession, the mustard seeds, cumin seeds, dried chilies, fenugreek seeds and curry leaves.
8
Remove from heat and stir in the mango mixture.
9
Place over medium heat and simmer for 5 minutes, stirring.
10
Remove from heat, cover and let sit for at least 30 minutes.
11
Stir the soup and reheat it gently.
12
Strain through a coarse strainer.
13
Spoon out some of the smaller seeds from the strainer and stir them back into the soup.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons chickpea flour (see note), ⅛ teaspoon ground turmeric, 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, and more.

Yes, Manjula Gokal's Gujarati Mango Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Manjula Gokal's Gujarati Mango Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions