Cold Mango Soup Laced with Rum

from the former Ciboney

5 mangoes
1 cup sugar
5 cups chicken stock
1/4 teaspoon ground cinnamon
1 or 2 whole cloves
1/4 teaspoon ground ginger
2 tablespoons rum
1/2 cup whipping cream
Freshly grated nutmeg, if desired

Peel, seed, and chip mangoes, then place them with the rest of the ingredients except rum, whipped cream, and nutmeg in heavy saucepan. Cook over medium heat, skim any foam from top. Reduce until about 1/4 of original liquid has evaporated, then press mixture through a sieve. Cover and refrigerate for at least one hour. Add rum immediately before serving. Whip cream in a small bowl. Top each serving with whipped cream and nutmeg, if desired.