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  • Servings:
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  • Potatoes
  • Mangoes
  • Guava nectar or juice
  • Sweet red and sweet Italian green peppers
  • Yogurt
  • dry mustard
  • dry lavendar (though fresh works also)
  • Pastilla dry chili or Sweet Asian Chili sauce
  • Italian seasoning or dry Basil can be substituted.
  • 1 cup diced sweet red pepper
  • 1 cup diced sweet Italian green pepper
  • 1 1/2 cups of Mango pulp
  • 1 cup yogurt
  • 1 tsp dry mustard
  • 1 TBS dry pastilla chili (or comparable taste) you could add 2 or 3 TBS of sweet Chili Sauce like Mae Ploy-adjust to your level of comfort.
  • 1 1/2 TBS of Italian seasoning
  • 1/2 TBS lavendar flowers


  • Put all above ingredients EXCEPT PEPPERS into a blender or using a submersible wand reduce to a smooth consistancy.
  • Drain water off of cooked potatoes,
  • Add mango mixture to potatoes, Mash.
  • In your blender or with your wand (no Harry Potter jokes intended) and adding a cup or more of GUAVA nectar or juice, make a smooth soup, how thick depends on how much liquid you add.
  • Return to pot, add peppers and cook on medium low heat for approx 10 minutes. Serves 4 to 6
  • I tend to cook with what I have available. I rarely know what I'm making for dinner until its done. Generally it is eatable. This is a good soup hot or cold.

Categories: Misc. Soup/Stew  Soup 
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