Cold Mango And Rum Soup Recipes

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COLD MANGO AND RUM SOUP (SOPA FRIA DE MANGO Y RON)



Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) image

Make and share this Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) recipe from Food.com.

Provided by Miss Annie

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium mangoes, peeled and cut into small pieces
1 cup coconut milk
1 cup milk
1/2 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons golden rum
freshly grated nutmeg (to garnish)

Steps:

  • Puree the mango in a blender or food processor, then pass through a sieve.
  • Combine the mango puree with the remaining ingredients, except the nutmeg.
  • Garnish with the nutmeg.

PACK-AND-POUR MANGO SOUP



Pack-and-Pour Mango Soup image

Provided by Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 4

2 mangoes, peeled and pitted
2 cups orange juice
12 ounces low or non-fat plain yogurt
2 limes, juiced, plus more as needed

Steps:

  • Cut the mango into a large dice.
  • Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

SAVORY COLD MANGO SOUP



Savory Cold Mango Soup image

Provided by Mark Bittman

Categories     easy, weekday, soups and stews, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional

Steps:

  • Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
  • Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 123 milligrams, Sugar 63 grams

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