Victoria and Abdul: Chilled Mango Caramelized Onion Soup with Shrimp

Victoria and Abdul: Chilled Mango Caramelized Onion Soup with Shrimp

Prep Time

2 hours

Cook Time

15 minutes



Inspired by the Academy-Award nominated film Victoria and Abdul, this Chilled Mango Caramelized Onion Soup is the perfect meal for when you’re watching at home or after seeing on the big screen.

The upcoming Academy Awards offers a variety of ways to incorporate foods themed against the nominated pictures.

Photo by Lloyd Dirks on Unsplash.

Based on the truth surrounding the Queen Victoria’s controversial relationship with her young attendant, Abdul Karim, the story was so scandalous that her family scrubbed Karim’s existence from royal history. Though the royal family attempted to have any mention of Karim destroyed, including letters, journal entries, and portraits, the scandalous relationship was still unearthed 100 years after her death.

Academy award nominated film, Abdul and Victoria explores the intersection of British and Indian cultures.

The Taj Mahal. Photo by Derek Story on Unsplash.

The story swirls around the racially biased undertone of a young Indian man being put on the same level as the queen’s white servants, or even higher. With the Queen catching wind of the racial animosity surrounding her new friend and servant, Karim, she accused her staff of race prejudice.

The relationship was that of incredibly close friends, confidante, and a mentor-like mentality, and the Queen would often sign off letters with ‘your loving mother’ and ‘your closest friend.’ Upon the Queens death, Abdul Karim would be ordered to return to India immediately, with nothing, having to burn the letters and memories from his friend Queen Victoria.

So, where does the soup come into play? You’ll have to watch the film to find out, but know that mango is a fruit that signified the Queen’s passion for India and Karim.

Recipe and image provided by the National Onion Association.


  • 3 cups (12 ounces) sliced onion
  • 2 tablespoons olive oil
  • 1 1/2 cups mango pulp
  • 1 1/2 cups chicken broth
  • 1/2 cup coconut milk
  • 1 tablespoon fresh dill weed, chopped
  • 1/2 teaspoon pepper
  • 2 ounces small cooked shelled shrimp
  • Sour cream
  • Fresh dill weed


  • 1 Sauté onions gently in oil until tender and sweet, about 15 minutes. Set aside 1/3 cup onion for topping.
  • 2 Turn remaining onion into an electric blender along with mango, broth, coconut milk, chopped fresh dill, and pepper. Process until pureed. Chill.
  • 3 Serve in wide-rimmed bowls or stemmed glasses with a dollop of sour cream in the center of each.
  • 4 Curl the reserved onion over the sour cream and garnish each with fresh dill and small kabob of shrimp.


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