Creamy Mango Soup

In a large pan add chicken cubes, water, salt, black pepper, paprika and vinegar.

Cover and boil it for 15-20 minutes on high flame.

Mix corn flour with few drop of water and add it to the soup, stir and boil until simmer.

Add milk, mango cubes and boil for a minute.

Pour into serving bowl and add cream on top.

This soup can be served cold and hot both.

If you want to serve it cold then do refrigerate it for at least an hour before serving.