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    Chilled Chicken, Mango and Lime Soup

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    Chilled Chicken, Mango and Lime Soup

    Serves: 4


    • 600ml water
    • 2 Waitrose Chicken Stock Cubes
    • 2 mangoes
    • Juice of a lime
    • 2 Waitrose Chicken Breast Fillets, cut into 5mm strips
    • 1 tbsp tarragon, chopped
    • 4 tbsp Bart Spices Coconut Cream
    • Black pepper
    • 1 tbsp chives, chopped


    1. Bring the water to the boil and dissolve the chicken stock cubes.
    2. Place half the chicken stock into a liquidiser or food processor. Peel the mangoes and cut all the flesh away from the stone. Add the flesh to the stock with the lime juice and process until smooth.
    3. Place the chicken in the saucepan with the remaining chicken stock and simmer gently for 5 minutes or until thoroughly cooked.
    4. Stir in the mango purée. Add the tarragon and coconut cream and a little freshly ground black pepper. Chill before serving. Sprinkle with chives.

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