Cold Curried Mango Soup

1 teaspoon olive oil
1 small onion, diced
2 teaspoons curry powder
1/2 cup canned chicken broth, diluted with 1/2 cup water
3 large mangoes, peeled - divided
1 tablespoon light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1-1/4 cups plain nonfat yogurt - divided
1/2 cup water
2 tablespoons lime juice
2 tablespoons minced fresh basil

1. In a small nonstick skillet, warm the oil over medium heat until 
hot but not smoking.  Add the onion and curry powder, and cook for 1 
minute.  Add 1/4 cup of the diluted chicken broth and simmer gently 
until the onion has softened, about 4 minutes.

2. Remove the flesh from 2 of the mangoes and transfer to a food 
processor or blender along with the onion mixture, brown sugar, 
ginger, allspice and salt.  Process to a smooth puree.  Add 1 cup of 
the yogurt, the remaining 3/4 cup diluted broth, the water and lime 
juice and process to combine.  Chill until serving time.

3. Before serving, cut the remaining mango into 1/2 inch cubes. 
Spoon the soup into 4 soup bowls, dollop with the remaining 1/4 cup 
yogurt, spoon the diced mango on top and sprinkle the basil over the 
soup.  Makes 4 servings

   Nutrition Information (values per serving)

Calories: 211       Dietary fiber: 2.9 g
Total fat: 2.2 g    Beta carotene: 4.6 mg
Saturated fat .4 g  Vitamin C: 59 mg
Cholesterol: 1.4 mg Calcium: 190 mg
Sodium: 319 mg  Iron: 1.0 mg