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		</div><p><b>By Kavita Shyam</b></p>
<p><b>Food Expert- Sandeep Panwar, Executive Chef, The Metropolitan Hotel &#038; Spa certainly loves pampering his clients with a host of mango delights during summer months. Here is another delectable mango recipe you can prepare within the confines of your home.</b> </p>
<p><b>Mango Gazpacho</b></p>
<p>(A perfect heat buster)</p>
<p><b>Ingredients</b> <b>Quantity</b></p>
<p>Ripe Mangoes (big) 2 no<br />
Coconut milk 50 ml<br />
Ginger 10 gm<br />
Fresh mint leaves 25 gm<br />
Green chilies 2 no<br />
Cucumber (peeled) 50 gm<br />
Breakfast sugar (optional) 15 gm<br />
Yuzu Lemon 1 no<br />
Sesame oil 3 ml<br />
Agar agar 1 gm</p>
<p><b>Method:</b></p>
<p>Peel and slice mangoes.<br />
Hold in a bowl. Add clean and roughly chopped ginger.<br />
Add chopped green chilli, 2/3 rd mint leaves roughly torn, peeled and diced cucumber, breakfast sugar and lemon pulp.<br />
Stand aside in fridge for 45 minutes.<br />
Blend to a smooth paste. Strain, add coconut milk and water if needed to get the right consistency.<br />
Take a cup of soup, add agar agar and boil. Divide in three and add to moulds of different<br />
shapes. Chill and demould when set.<br />
Serve chilled in a deep bowl plate, with soup garnished with mint leaves drizzled </p>
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