Cold Carrot and Mango Soup
Peel and finely dice carrots and shallot. In a pan, fry carrots and shallot melted butter. Add broth and orange juice and simmer 20 minutes over medium heat.
Meanwhile, peel mango, cut fruit away from pit, and cut into small pieces. Add mango to soup 10 minutes before the end of cooking time. Puree soup with an immersion blender until smooth. Strain through a sieve.
Season with salt, pepper, and sugar and let cool. Divide soup among small glasses and serve each with a dollop of cream. Garnish with mint leaves. Serve as an appetizer.