chicken curry and Mango Soup

1 mango, peeled and flesh removed
or 16 oz (450 g) can mango slices
2 cups (500 ml) chicken stock
juice of ½ lemon
¼ tsp (1 ml) curry powder
salt and freshly ground pepper, to taste
½ cup (125 ml) cream
1 tsp (5 ml) saffron threads




how to make chicken curry

Place mango, stock and lemon juice in a food processor or blender. Process until smooth.
Add curry powder and seasonings. Gently heat