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Fresh Mango Dessert Soup

Vegetarian Times Issue: June 1, 2005   p.65

This satiny soup has just a hint of coconut flavor. Serve it with a scoop of coconut sorbet floating in the middle.

Directions

  1. Heat coconut milk, 1 cup water, sugar, rum and pinch of salt in saucepan over medium heat until liquid comes to a boil and sugar dissolves, stirring often, about 5 minutes. Remove from heat.
  2. Put chopped mangoes and coconut milk mixture into food processor or blender, and purée until smooth.
  3. Strain mixture through fine-mesh sieve into bowl. Stir in lime juice and zest. Cover and refrigerate soup until well chilled. Serve cold, garnished with kiwi and strawberry slices.

 

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ingredient list

SERVES 4

  • 1 14-oz. can light coconut milk
  • 1/4 cup granulated sugar, preferably evaporated cane sugar
  • 1 Tbs. rum, optional
  • Salt to taste
  • 2 large ripe mangoes, peeled and chopped
  • 2 Tbs. fresh lime juice
  • 2 tsp. grated lime zest
  • 1 kiwi, peeled and cut into small pieces, for garnish
  • 4 strawberries, hulled and sliced, for garnish

Nutritional Information

Per SERVING:

Calories 220
Protein 3g
Total fat 7g
Carbs 38g
Cholesterol mg
Sodium 30mg
Fiber 3g
Sugars 32g
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