1 mango, halved, pitted & cut into cubes
1 red bell pepper, cut into squares
2 scallions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons honey
1/2 teaspoon hot pepper sauce
3/4 lb. sweet potatoes, peeled & cut into cubes
1 teaspoon olive oil
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
3 tablespoons flour
3 cups low fat milk
1 cup chicken or vegetable broth
4 cups corn kernels
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon black pepper, freshly ground
In a medium bowl, stir together mango, bell pepper, scallions, lime juice, honey and half of pepper sauce. Set aside.
In a large saucepan of boiling water, cook sweet potatoes until tender, about 10 minutes. Drain well and set aside.
Meanwhile, in a large saucepan, heat oil until hot over medium heat. Add ginger and garlic and cook, stirring frequently, until garlic is softened, about 3 minutes. Add flour, stirring to coat. Gradually whisk in milk and broth until no lumps remain. Bring to boil and cook, whisking frequently, until mixture is slightly thickened, about 5 minutes.
Stir in sweet potatoes, corn, salt, allspice, pepper and remaining pepper sauce. Return to boil. Reduce to simmer, cover and cook for about 5 minutes. Serve soup, spooning salsa on top.
Serves 4