Prep 25 mins
Cook 0 mins
A latin American soup that I found on the internet. Summertime is here and mangos are plentiful.
- 5 medium mangoes, peeled and cut into small pieces
- 1 cup coconut milk
- 1 cup milk
- 1⁄2 teaspoon ground cinnamon
- 3 tablespoons honey
- 3 tablespoons golden rum
- freshly grated nutmeg (to garnish)
- Puree the mango in a blender or food processor, then pass through a sieve.
- Combine the mango puree with the remaining ingredients, except the nutmeg.
- Garnish with the nutmeg.
What a lovely desert!!! I just made if for a dinner tonight. I use a blender on steroids (Blendtec these days as my my Vitamix needed repairs that cost almost as much as new....and I got tired of using the plunger) With one of these high power blenders there is no need to strain, which makes it MUCH easier. Of course, my mangos are fairly string free....if you have very stringy mangos....strain.
Love Mango! I cut the recipe down for one. Served in a glass as a drink. After blending found no need to strain! Make a great smoothie if you want for breakfast just skip the rum! Thanks!
I think I might have put in too much mango, because the flavor was a bit much. I toned it down with some OJ, which seemed to help. I couldn't taste the orange but it cut the mango-ness a little. But I liked the way the rum and the spices worked together. As I really like nutmeg, I will probaby grate some right into the mixture next time. Ate this for breakfast with whipped cream. Yum!