A delicious and refreshing summer soup with caramelized ginger that you must have!

• 4 cups of mango (about 4 to 5 ripe mango)
• 1/2 cup rice vinegar
• 1 cup apple juice
• 1 cup of water
• Dash of cayenne pepper and sea salt to taste

1. Peel and chop the fresh mango in medium size pieces.
2. In a blender put the diced mango with the rice wine vinegar and the apple juice and water blend until smooth texture
3. If the mixture is too thick add in a little more apple juice to achieve a smooth soup like consistency but not too runny
4. Add in the cayenne and salt place in the fridge and keep chilled
5. Serve in soup bowl and garnish with caramelized ginger

You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.

• 1 cup fresh ginger, peeled
• 1 cups sugar,
• 1 cups water
• Pinch of salt

1. Slice the ginger as thinly as possible. The thinner the better, so use a sharp knife.
2. Put the sliced ginger in a stainless nonreactive pot, add enough water to cover the ginger, and bring to a boil.
3. Reduce heat and let ginger simmer for ten minutes. Drain.
4. Mix the sugar and 1 cup water in the pot, along with a pinch of salt and the ginger slices, and
5. cook until the temperature reaches 225F (106C.)
6. Remove from heat and drain very well while the ginger is hot, so the syrup will drain away better.

Storage: Reserve the sugar syrup to store any leftover. The ginger, packed in its syrup, can be stored in the refrigerator for up to one year