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.
- 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
- 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.
Adapted from Frank Morales III, executive chef at Zola restaurant.
Tested by Pam Kendrick.
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