Cold Mango Soup, Laced With Rum |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I found this recipe in one of my grandmother's book. It is really nice on a hot summers day Ingredients:
4 mangoes |
1 cup sugar |
5 cups chicken stock |
1/4 teaspoon ground cinnamon |
2 whole garlic cloves |
1/4 teaspoon ground ginger |
2 tablespoons rum |
1/2 cup whipping cream |
nutmeg, freshly grated |
Directions:
1. peel, seed and chop the mangoes, then place them with the rest of the ingredients, except for the rum, cream and nutmeg.
2. In a large saucepan, cook over medium heat, skimming the foam off the top of the saucepan. Cook until about 1/4 of the original liquid has evaporated.
3. cool.
4. once cooled, pass through a sieve.
5. Cover and refrigerate for at least 1 hour.
6. add the rum just before serving, and top each with the whipped cream and nutmeg.
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