This easy, exotic soup was inspired by the wonderful mango sweets I’ve enjoyed in India. Perfectly ripe fresh mangos are best, but canned puree—available at local or online Indian markets—yields excellent results.
|1||30-ounce can||mango puree *|
|1||cup||pistachio ice cream, softened**|
|½–1||cup||unsalted pistachios, roughly chopped***|
|*Look for puree made from Alfonso mangos, for best flavor.**Ben & Jerry’s makes a wonderful ice cream called Pistachio Pistachio that’s sold in supermarkets.***Most stores carry pre-salted pistachios, so I blanch them to remove the salt and inner skins—and expose their beautiful green color. Be sure to pat them dry before chopping.|