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Print this Recipe    CHILLED MANGO SOUP

serves 8-10

This cold soup cab be served at the beginning of a summer meal or for
dessert, or between the fish and meat course

4 very ripe medium mangos
2 cups water
1 cup sugar
4 whole cloves
4 star anise
1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon
small-grain tapioca
1 cup unsweetened coconut milk
3 tablespoons dark rum
1 cup chilled white wine
mint sprigs for garnish

Peel and pit the mangos. Reserve the pulp of half a mango for garnish.
Puree the remaining mango pulp in a food processor, set aside. In a heavy
medium saucepan, combine the water, sugar, cloves, star anise and
cornstarch mixture or tapioca. Bring to a boil. reduce the heat to
medium-low, and simmer gently for about 15 minutes, uncovered, stirring
often, until the liquid is thick and syrupy. Add the pureed mango,
coconut milk and rum to the syrup and stir to combine. Cook until the soup
just returns to a boil, remove from the heat. Strain the soup through a
fine sieve, pressing the mango pulp through the sieve, discard all the
solids. Cook the soup. stir in the wine and refridgerate until chilled.
Dice the reserved mango for the garnish. Pour the soup into 8-10 large red
wine glasses and garnish with diced mango and mint sprigs.

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