Cold Mango Soup Laced With Rum Recipes

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COLD MANGO AND RUM SOUP



Cold Mango and Rum Soup image

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

Provided by Adapted from Frank Morales III, executive chef at Zola restaurant

Yield 6

Number Of Ingredients 9

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

Steps:

  • 1 In a blender or food processor, combine the mango and process until pureed (you may have to do this in batches
  • 2 If you have difficulty starting, add a couple of tablespoons of the coconut milk)
  • 3 Strain through a fine-mesh strainer into a large bowl
  • 4 Whisk in the coconut milk, evaporated milk, honey, cinnamon and rum
  • 5 Add salt and white pepper to taste
  • 6 Cover and refrigerate for 2 hours, until well chilled
  • 7 To serve, adjust seasonings to taste and pour the soup into chilled bowls
  • 8 Sprinkle with nutmeg

Nutrition Facts : Calories 308 calories, Fat 13 g, Carbohydrate 44 g, Cholesterol 12 mg, Fiber 4 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 101 mg, Sugar g

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.

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

COLD SOBA NOODLES WITH HERBS AND MANGO



Cold Soba Noodles with Herbs and Mango image

Most people do not think "Oklahoma" when they think of Chinese, Japanese, Vietnamese, Taiwanese, Thailand, or Korean food, yet in Oklahoma there are thriving, vibrant communities of individuals from those countries who have immigrated and settled in Oklahoma, and this recipe is based on a fresh spring roll I tried at a local restaurant. In fact, if you have any leftovers, feel free to roll them up in rice paper.

Provided by thedailygourmet

Categories     Noodles

Time 30m

Yield 6

Number Of Ingredients 12

9 ½ ounces dried soba noodles
1 medium carrot, shredded
1 medium mango - peeled, seeded and diced
1 cup shredded purple cabbage
¼ cup chopped fresh cilantro
6 leaves fresh mint, julienned
6 leaves Thai basil, julienned
2 medium limes, juiced
2 tablespoons sesame oil
1 tablespoon tamari
1 tablespoon Sriracha sauce
1 tablespoon chopped green onion, or to taste

Steps:

  • Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
  • Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
  • Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 43.7 g, Fat 5 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 636.9 mg, Sugar 6.5 g

CHILLED MANGO AND CUCUMBER SOUP



Chilled Mango and Cucumber Soup image

Categories     Soup/Stew     Fruit     Vegetable     Freeze/Chill     Vegetarian     Mango     Cucumber     Summer     Chill     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 5

2 mangoes, peeled and pitted (2 pounds total)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)
3 tablespoons finely chopped red onion
3 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro

Steps:

  • Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.
  • Just before serving, stir in cilantro and 1 1/4 teaspoons salt.

CREAM OF MANGO SOUP



Cream of Mango Soup image

A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.

Provided by SUZISULZER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 10m

Yield 3

Number Of Ingredients 4

2 mango - peeled, seeded, and cubed
¼ cup white sugar
1 lemon, zested and juiced
1 ½ cups half-and-half

Steps:

  • Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 49.2 g, Cholesterol 44.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 53.5 mg, Sugar 37.3 g

COLD CHERRY SOUP WITH MANGO



Cold Cherry Soup with Mango image

Provided by Mark Bittman

Categories     dessert, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 cups fruity red wine, preferably pinot noir or Beaujolais
1 cup sugar, or to taste
1 1/2 pounds cherries, washed and stemmed, or 1 pound cherries and 1/2 pound kumquats, halved and seeded
1 mango, peeled and cut into 1/2-inch dice
1 cup crème fraîche, sour cream or yogurt, or to taste

Steps:

  • Combine wine, sugar and 1/2 cup water in a pot large enough to fit cherries and bring to a boil, stirring, until sugar dissolves. Simmer about 5 minutes longer, until the strong aroma of alcohol goes away. Add cherries, and kumquats if using. Adjust heat so mixture simmers steadily. Cook until cherries are quite tender, 10 to 15 minutes. Taste and add more sugar if you like. Pour into bowl to cool, then refrigerate. (Or, to speed it up, place bowl in larger bowl filled with ice water; stir, adding ice as necessary.)
  • Divide cherries and broth among 4 bowls, garnish with mango and dollop of crème fraîche or sour cream, and serve.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 4 grams, Carbohydrate 103 grams, Fat 12 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 33 milligrams, Sugar 90 grams

COLD LYCHEE, MANGO SOUP GARNISHED WITH MINT



Cold Lychee, Mango Soup Garnished With Mint image

Thanks to my Sister Theresa. I came up with this recipe. I made this as a dressing for a salad that was so good I just ate it cold. Great for those hot summer days when you don't want to cook. Just blend and drink! The fruit is oval shapped, heart-shaped or nearly round, 1 to 1-1/2 inches in length. The edible portion is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious.

Provided by Rita1652

Categories     Mango

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

25 chilled lychees, peeled and seeded
1 fresh lime juice, chilled
1 ounce candied ginger, chopped
3 tablespoons mild olive oil
1 mango, chilled peeled and pitted- 1/2 used for dressing and 1/2 used for garnish
1/2 ounce sweet onion, chopped
mint leaf (to garnish)

Steps:

  • Put all ingredients into blender and blend till smooth.
  • Garnish with mint.

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