Mango-Ginger-Curry Soup With Shrimp

• 2 ripe mangoes (about 1 pound each), peeled and cubed
• 1/2 cup chopped shallots
• 1 large clove garlic, chopped
• 1 teaspoon finely grated ginger
• 1/2 teaspoon curry powder (or more to taste)
• 1/2 teaspoon salt
• 1 can (13.6 ounces) light coconut milk
• 1/2 cup coconut water
• 3 1/2 tablespoons fresh lime juice (or more to taste)
• 1 cup cooked, diced shrimp
• 3 tablespoons chopped fresh cilantro

1. Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

mangoes, shallots, clove garlic, ginger, curry powder, salt, light coconut milk, coconut water, lime juice, shrimp, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/mango-ginger-curry-soup-with-shrimp-365934 (may not work)