5 medium mangoes or 4 cups frozen mango puree, thawed
1 1/2 cups coconut milk
(fresh or canned)
1 1/2 cups milk
3 tablespoons honey
1 teaspoon lemon
1/2 teaspoon ground cinnamon
3 tablespoons golden rum
Half-and-half or milk (to thin soup)
Freshly grated nutmeg and coconut
flakes (for garnish)
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 (you might need as much as 11/2 cups.) 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.
Serves 4 or 5.
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