Courtesy of PureZing

Serves 6

INGREDIENTS:

5 mangoes, peeled, seeded and chopped.
1 cup sugar
5 cups chicken stock
2 whole cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 Tablespoons white or golden rum
½ cup whipping cream
freshly grated nutmeg

DIRECTIONS:

In a heavy pan, place all ingredients (except rum, cream and nutmeg) and cook over medium heat. Skim any foam from the top and reduce the mixture by ¼ .

Strain and press the soup through a sieve into a bowl. Cover and refrigerate the soup 1-2 hours until cold. Before serving, stir in rum.

Whip cream in a small bowl and dollop on top of each serving of soup. Sprinkle with freshly grated nutmeg. This makes a great summer brunch or lunch, or in smaller bowls, and elegant and unique soup course in the evening before a spicy dinner.