Fry the leek, celeriac and charlotte in butter until they’re translucent. Add coriander berries and mustard seeds, extinguish with white port wine and reduce quite a bit.
Add 1 litre of poultry stock and reduce by half. Add mango puree, bring to the boil, pour in sweet cream and then puree finely. Season with salt, soy sauce, turmeric and sambaloelek (spiciness according to taste).
Introduce freshly chopped:
Fresh chopped coriander leaves and fresh mango cubes, you can also add fried chicken strips if you like.