Spicy Mango Style Soup
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Instructions
In a medium size saucepan, saute the onions in the butter and oil until translucent (but not brown). Add the chopped mangoes and cook for a few minutes, stirring every so often Add the chicken stock, salt, pepper, and chili paste. Stir and simmer, covered, for 15 minutes. Remove from heat and let cool.
Pour the mixture into a food processor (a blender will work also) and puree until smooth. Return the mixture to the saucepan and stir in the creamed coconut.
