Soup - Mango Soup

Serves 8.
Serve chilled at the beginning of a summer
meal, for dessert, or between a fish and meat course.

Ingredients

4 very ripe medium mangos
2 cups water
1 cup sugar
4 whole cloves
4 star anise
1 Tablespoon small grain tapioca
1 cup unsweetened coconut milk
3 Tablespoons dark rum
1 cup chilled white wine Mint Leaves for garnish

Directions

Peel and pit the mangos. Reserve the pulp of half a mango for garnish. Puree the remaining mango pulp in a food processor and set aside. Combine the water, sugar, cloves, star anise and tapioca in a medium saucepan. Bring to a boil, reduce heat to medium-low and simmer uncovered for about 15 minutes, until the liquid is thick and syrupy. Stir often. Add the pureed mango, coconut milk and rum to the syrup and stir together. Cook until the soup just returns to a boil. Then remove from the heat. Strain the soup through a fine sieve, pressing the mango pulp through the sieve, discard all the solids. Cook the remaining soup at a simmer for another 10 minutes. Then stir in the wine and refridgerate until chilled. Dice the reserved mango. Garnish with diced mango and mint leaves before serving.

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