Curried Conch and Champagne® Mango Chowder

Curried Conch and Champagne® Mango Chowder

Serves 4
Meal type Main Dish, Soup
Misc Serve Hot
Seafood chowder with mango? Yes! The bold flavor of mangos and roasted corn make this an incredibly delicious way to enjoy conch meat or shrimp.


  • 1lb Conch meat, sliced very thin (or substitute with shrimp)
  • 2 Roma tomatoes (chopped)
  • 1 teaspoon chives (chopped)
  • 1 teaspoon cilantro (chopped)
  • 1 stalk lemongrass (cut in 1-in. strips & lightly crushed with the flat of your knife)
  • 1 tablespoon olive oil
  • 1 Large carrot (diced)
  • 1 Small onion (diced)
  • 1 stalk celery (diced)
  • 2 slightly green Champagne® mango (peeled, seeded and diced)
  • 1 corn ear (roasted and cut off the cob)
  • 2 tablespoons yellow curry paste
  • 1 cup chicken stock or water
  • 1 can conconut milk


  • 1 grilled zucchini squash (grilled and quartered, for garnish)


Step 1 In a medium saucepan, combine oil, carrot, celery, onion and corn. Sauté for 30 seconds, then add the Conch. Sauté for an additional 30 seconds then add the diced mango and curry paste.
Step 2 Cook for an additional 30 seconds and then add the tomatoes, lemongrass, chicken stalk and coconut milk. Simmer for 4-5 minutes on a low temperature. Add the herbs last and serve.


This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.