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This satiny soup has just a hint of coconut flavor. Serve it with a scoop of coconut sorbet floating in the middle.
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.
Put chopped mangoes and coconut milk mixture into food processor or blender, and purée until smooth.
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.
- Calories 220
- Carbohydrate Content 38 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 5 g
- Sodium Content 30 mg
- Sugar Content 32 g