Blood Orange Concentrate

Featured Recipe

Warm Mango Soup with Grilled Coconut Prawns Yield: 8 Servings Source: Susan Walter, Chef

Warm Mango Soup:
•	2 tbsp. flour
•	1/2 tsp. turmeric, ground
•	1 1/2 tsp. cumin, ground
•	1 tsp. coriander, ground
•	1/2 cup plain Greek yogurt
•	32 oz. Culinary Traditions™ Mango,  thawed
•	1 1/4 cup water
•	1 1/4 tsp. salt
•	1/2 tsp. dried chile flakes
•	1/2 tsp. whole cumin seeds, toasted
Method:
1.	Place flour, turmeric, cumin and coriander in a medium bowl. Whisk in yogurt.
2.	Add 1 cup Mango puree, water, salt and dried chiles. Mix well.
3.	Heat mixture in a saucepan with toasted cumin seeds and remaining Mango puree.
4.	Bring to a simmer a cook over low heat for 10 minutes, stirring frequently.
5.	Strain and hold until ready to serve.
Coconut Prawns:
•	1 1/2 tsp. canola oil
•	1/3 cup Culinary Traditions™ Coconut,  thawed
•	3 tbsp. Culinary Traditions™ Blood Orange Concentrate,  thawed
•	1 1/2 tbsp. Culinary Traditions™ Lemon Zest,  thawed
•	3/4 tsp. salt
•	1/4 tsp. pepper
•	1 tsp. fresh thyme leaves
•	1 clove garlic
•	1 lb. prawns, cleaned and deveined
•	Oil for the grill
Method:
1.	Mix oil, Coconut puree, Blood Orange Concentrate, Orange Zest, salt, pepper, thyme and garlic in a medium bowl.
2.	Add cleaned prawns and toss to coat. Marinate for 1-2 hours.
3.	Heat grill and brush with oil. Grill prawns until done, do not over cook.
Assembly:
	Place 3/4 cup of warm soup into a shallow soup bowl.
	Place 2 oz. of grilled prawns in center of bowl.
	Garnish with black sesame seeds.