Chef Morales's Sopa Fria de Mango y Ron (Cold Mango and Rum Soup) 6.000
Aug 9, 2006

Passion fruit, papaya and other tropical fruits -- depending on what's in stock and ripe at your market -- can stand in for the mango, says chef Frank Morales III.

Servings: 6
  • Flesh of 5 mangoes, cut into small pieces
  • 1 cup unsweetened coconut milk
  • 1 cup evaporated milk
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons golden rum, preferably Puerto Rican
  • Salt
  • Freshly ground white pepper
  • Freshly grated nutmeg, for garnish


In a blender or food processor, combine the mango and process until pureed (you may have to do this in batches. If you have difficulty starting, add a couple of tablespoons of the coconut milk). Strain through a fine-mesh strainer into a large bowl. Whisk in the coconut milk, evaporated milk, honey, cinnamon and rum. Add salt and white pepper to taste. Cover and refrigerate for 2 hours, until well chilled.

To serve, adjust seasonings to taste and pour the soup into chilled bowls. Sprinkle with nutmeg.

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Recipe Source

Adapted from Frank Morales III, executive chef at Zola restaurant.

Tested by Pam Kendrick.

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