Instructions: In a large saucepan, saute chilies, shallots and carrots in olive oil. When shallots are transparent, add mangoes and cook until fruit is soft. Add water and continue cooking to reduce by one-quarter. Puree in blender to desired consistency.

Chill soup and stir in mint and lemon juice. Pour soup in a bowl and garnish with chips.

To make chips: In a saucepan, heat oil to 375 degrees. Slice plantain very thin at a slight angle. Fry chips until crispy and season with salt and pepper.

This recipe yield ?? servings.

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