The coconut milk here lends subtle flavor to this smooth as-silk soup. You can bump up the coconut flavor even further by adding a scoop of coconut sorbet to the middle of the bowl after you pour the soup.
Mango Soup
Recipe By Myra Kornfeld
- Cooking and Prep: 2.5 h
- Serves: 4
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Contains:
Ingredients (10)
For the soup
Start Cooking
Prepare the Soup
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Heat the coconut milk, water, sugar, rum, and a pinch of salt in a saucepan over medium flame until liquid comes to a boil and sugar dissolves, about five minutes.
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Add half the mango chunks to a blender, pour in half of the coconut mixture, and blend until smooth. Repeat with the rest of the mango and coconut mixture.
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Pour mixture through a single-mesh strainer into a bowl.
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Stir in the lime juice and zest. Refrigerate the soup until well chilled, at least two hours and up to two days.
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Ladle soup into bowls and garnish with pieces of kiwi and strawberry.
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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