Aam Rasam (Thin Mango soup)

Mangos are highly valued in India, they are eaten in savoury dishes and pickles when raw and in puddings and as dessert fruit when ripe, even the sweet pulp left on the stone isn’t wasted.
When I had this rasam, my husband’s aunt used the flesh around the stones to make it. You don’t need a lot of pulp, however you will need very ripe Indian mangos to get the pulp off the stones!  

Ingredients

100g of mango pulp
1tbs sunflower oil
1tbs Marawadi paste 
500ml water
2tbs finely chopped coriander

Cooking instructions
1. In a large pan heat the oil and fry the paste for 30 seconds
2. Add the water, mango pulp and chopped coriander bring to boil and simmer for 10 minutes,  the soup should be hot, sweet and sour, add extra paste if it’s not hot enough.
3. Serve on it’s own in small glasses as a starter or eat with boiled rice.

Nanima’s Tip

When Indian mangos are in season the ripe sweet pulp is squeezed out of the mango, simply massage the mango in its skin, remove the stalk and squeeze. The skins and stones can then washed in a bowl of water and this liquid is used to make the rasam. If you can't get hold of fresh mangos use mango pulp instead.