Corn, coconut, mango and beef soup

Welcome November, welcome season of soups. Today I come with a delicious and comforting soup. This corn, coconut, mango and beef soup is full of nuances that you will love.

This corn, coconut milk, mango, beef, chile and lime soup is perfect to get out of the routine in the kitchen. A soup that is served hot but with flavors that give freshness to the dish. I am sure that if you eat it, you will fall in love.

Although we need a lot of ingredients for cook it, all of them are easy to get at the supermarket, which is a great point in favor of this corn soup. The steps to cook it are basic and very simple. It is perfect for the most inexperienced, who want to get great flavors without complications. We will have it ready in about 40 minutes, which is not bad.

I wish you love it 😉

Ingredients for Corn, coconut, mango and beef soup (serves 4):

  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 tablespoon fresh grated ginger
  • 1 lemongrass
  • 2 potatoes
  • Chile (sweet or spicy) to taste
  • 80 g Fontina cheese
  • 450 g frozen yellow corn
  • 1 ripe mango
  • 400 ml coconut milk
  • 4 cups (1 liter) chicken broth
  • ½ teaspoon ras el hanut
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon cilantro powder
  • Green and purple basil leaves
  • 1 lime
  • Salt and pepper
  • 2 beef steaks, thinly sliced

How to make Corn, coconut, mango and beef soup:

First peel the potatoes and cut into dices. Peel the garlic and grate with the fresh ginger. Chop the chili peppers.

Heat a pot with the olive oil. When it is hot, add the grated garlic and ginger, the lemongrass and the chili. Let cook for 1-2 minutes. Add the potato and the chicken broth and let cook for 10 minutes over medium heat.

Take these minutes to peel the mango and remove the bone. Cut the mango dices at the same size as the potatoes dices. Let aside.

When the potato is almost cokked, add corn, coconut milk, ras el hanut, cinnamon and coriander powder. Season to taste and let cook for 5 minutes.

Season the steaks and cook them on the grill. Once cooked, slice it.

Grate the cheese and add it to the soup. Stir until completely melted and a very creamy soup.

Now, add the mango and mix well.

Remove from heat and serve the soup hot. Place the beef on top and squeeze ¼ of a lime on each bowl. The final touch is given by sprinkling basil leaves chopped on top and a little more chili.

Enjoy it!

Isn’t yummy?
Taste it and share your foodie experience!

Deja una respuesta

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

  • Responsable » Maite Sastre (
  • Finalidad » gestionar los comentarios y notificarte las respuestas si te has suscrito.
  • Legitimación » tu consentimiento al marcar la casilla de aceptación
  • Destinatarios » los datos que me facilitas estarán ubicados en los servidores de SiteGround (proveedor de hosting de dentro de la UE. Ver política de privacidad de SiteGround en
  • Información adicional » Puede consultar información adicional y detallada en nuestra Política de Privacidad y nuestro Aviso Legal.
  • Derechos » podrás ejercer tus derechos, entre otros, a acceder, rectificar, limitar y suprimir tus datos remitiendo un correo electrónico a