Cold Mango Soup, Laced With Rum

1. 1

   peel, seed and chop the mangoes, then place them with the rest of the ingredients, except for the rum, cream and nutmeg.

2. 2

   In a large saucepan, cook over medium heat, skimming the foam off the top of the saucepan.

3. 3

   Cook until about 1/4 of the original liquid has evaporated.

4. 4

   cool.

5. 5

   once cooled, pass through a sieve.

6. 6

   Cover and refrigerate for at least 1 hour.

7. 7

   add the rum just before serving, and top each with the whipped cream and nutmeg.

* Per serving · 4 servings · Values may vary.