Mango- and Ginger Soup from Masai Mara, Kenya

I got this recipe from a girl called Margaret Ngugi, a chef at Mara Simba Lodge in Masai Mara, Kenya during one of my trips there in February 2007. I had some serious doubts as to eating a soup containing ginger and mango but she persuaded me and I was so happy I did! It is a little lighter in my version since I don't use butter, still the flavour is very similar to the one I experienced that evening in Masai Mara. The only thing missing is the grunts from the hippos nearby! The bowl and spoon seen in the photo I bought in Mombasa but the Shuka (the checkered cloth) is bought in a Masai village in Masai Mara. The Masai chief himself sold it to me and and told me that he would not lower the price since he was saving up to buy more cows (to be able to have more wives). The ginger is very good if you suffer from motion sickness (which is why including a soup with ginger after a long game drive is an excellent idea) and the mango adds a touch of the tropical into this exotic soup. Just make sure that you buy pure mango juice without added sugar.

You can use more ginger for a stronger ginger flavour, I prefer it milder.

You will need a fine mesh sieve since otherwise the ginger bits will be too large and the ginger taste will be too strong.


A mild yet spicy soup, very refreshing!

This recipe is:

  • Egg free
  • Gluten free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Mango- and Ginger Soup from Masai Mara, Kenya

Serves 4-5 as a starter


  • 10 grams (¼ oz) fresh ginger, peeled and chopped very finely
  • 2 tablespoons corn starch (corn flour)
  • 150 millilitres (5¼ fluid oz) skimmed milk (or any other milk you prefer)
  • 700 millilitres (24 fluid oz) water
  • 400 millilitres (13½ fluid oz) pure mango juice (without added sugar)
  • 2 yeast free vegetable stock cubes
  • 1 teaspoon coconut oil
  • Pinch of salt (Himalaya or sea salt)


  1. Peel the ginger (you can do this with a spoon or a small knife since the skin is thin). Chop the ginger very finely.
  2. Heat 1 tablespoon coconut oil in the saucepan.
  3. Place the ginger in the saucepan and heat for 2 minutes or until very fragrant.
  4. Mix together in a small bowl 2 tablespoons corn starch with 2 tablespoons of the skimmed milk. Stir for 1 minute or until the mixture is free of lumps.
  5. Add corn starch mixture into the saucepan and stir frequently.
  6. Add 700 millilitres water and turn the heat up.
  7. Let simmer for 30 minutes.
  8. Place a sieve on the top of a large bowl. Pour the soup through a fine mesh sieve.
  9. Return soup to the saucepan and discard the ginger pieces.
  10. Add 400 millilitres mango juice into the saucepan.
  11. Add the remaining skimmed milk (start with 100 millilitres (3½ fluid oz) and add more if desired).
  12. Add salt according to taste.
  13. Let simmer for 5 minutes.


  • Serve with chapati bread.
  • The soup is even better the next day once the flavours have really settled. Pour the soup into a container and re-heat the next day.
  • For a thinner soup add more water.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.       
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.   
  • The soup can be frozen and reheated later.
  • You can also use oat milk, rice milk or almond milk instead of the skimmed milk.
  • You can use more ginger for a stronger ginger flavour, I prefer it milder.