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Dessert-Chilled Mango Soup
serves 8-10

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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