Cold Mango Soup Laced with Rum from the former Ciboney 5 mangoes 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. |
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