For the Cherry Tomato Mango Soup, wash cherry tomatoes, place in a perforated steamer basket and steam (at 95°C for 1 minute).
Allow tomatoes to cool briefly and skin.
Peel and finely dice onion. Peel mango, cut flesh from stone and also finely dice. Put everything together with tomatoes, onion, bay leaf and rosemary in an unperforated cooking container. Pour broth, season with salt, pepper and sugar and cook (at 100°C for 20 minutes or at 120°C for 10 minutes).
Meanwhile, toast baguette slices on the stove top in hot oil on both sides. Cut garlic clove in half and rub into baguette.
Remove soup from steamer, remove bay leaf and rosemary sprigs. Coarsely mash soup with a potato masher and season to taste. Dress each with a tablespoon of sour cream and serve with baguette.