1.   Transfer browned mixture to a heavy-bottomed stockpot and add all remaining ingredients.

2.   Transfer the mixture to a heavy cooking pan and add all remaining ingredients.

3.   Transfer the mixture to an ovenproof dish and arrange the potato slices over the top.

4.   Blend until smooth and creamy, and then transfer mixture to a bowl.

5.   Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.

6.   Remove pan from oven, discard half the fat, and transfer the mixture to a stock pot.

7.   Strain through fine sieve to remove seeds, and then transfer mixture to a bowl.

8.   Stir in sherry vinegar and transfer mixture to a small bowl.

9.   Transfer mango mixture to stockpot or heavy saucepan, and add remaining ingredients.

10.   Transfer mixture into simmering liquid, whisking vigorously.