Cold Mango Rum Soup recipe

5 medium mangoes or 4 cup frozen
    mango pur�e, thawed
1 1/2 cups coconut milk (fresh or canned)
1 1/2 cups milk
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
3 tablespoons golden rum
1/4 teaspoon salt
Half-and-half or milk (to thin soup)
Freshly grated nutmeg and coconut
    flakes (for garnish)

If using fresh mangoes, peel, seed and coarsely chop them.

Working in batches, pur�e the mango, coconut milk, milk, honey, lemon juice, cinnamon, rum and salt in a blender or food processor until smooth.

Scrape the mixture into a 2-quart container. Stir in half-and-half to thin soup to desired consistency (you might need as much as 11/2 cups.) Refrigerate for at least 2 hours, until thoroughly chilled.

Before serving, taste the soup for seasoning, adding honey or salt if necessary. Divide soup among 4 or 5 chilled bowls. Garnish with nutmeg and coconut.

Serves 4 or 5.