Recipe ingredients
- 5 medium mangoes or 4 cup frozen mango puree, thawed
- 1 1/2 cups coconut milk (fresh or canned)
- 1 1/2 cups milk
- 3 tablespoons honey
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 3 tablespoons golden rum
- 1/4 teaspoon salt
- Half-and-half or milk (to thin soup)
- Freshly grated nutmeg and coconut flakes (for garnish)
Recipe method
- If using fresh mangoes, peel, seed and coarsely chop them.
- Working in batches, puree the mango, coconut milk, milk, honey, lemon juice, cinnamon, rum and salt in a blender or food processor until smooth.
- Scrape the mixture into a 2-quart container.
- Stir in half-and-half to thin soup to desired consistency.
- Refrigerate for at least 2 hours, until thoroughly chilled.
- Before serving, taste the soup for seasoning, adding honey or salt if necessary.
- Divide soup among 4 or 5 chilled bowls.
- Garnish with nutmeg and coconut.
Other soup recipes:
Cold mango rum soup recipe
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