Chilled Mango Soup (HSN Dinner Group Winner)

Serves 8 to 10


4 very ripe medium mangoes

2 cups water

1 cup sugar

4 whole cloves

4 star anise

1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca

1 cup unsweetened coconut milk ( prefer Chaokoh brand)

3 tablespoons dark rum

1 cup chilled white wine

mint sprigs for garnish


peel and pit the mangos.  Reserve the pulp of half a mango for garnish.  Puree the remaining mango pulp in a food processor, set aside.  In a heavy medium saucepan, combine the water, sugar, cloves, star anise and cornstarch mixture or tapioca.  Bring to a boil.  Reduce the heat to medium low, and summer gently for about 15 minutes uncovered stirring often, until the liquid is thick and syrupy.  Add the pureed mango, coconut milk and rum to the syrup and stir to combine.  Cook until the soup just returns to a boil, remove from heat.  Strain the soup through a fine sieve, pressing the mango pulp though the sieve.  Discard all solids.  Cool the soup.  Stir in the wine and refrigerate until chilled.  Dice the reserved mango for garnish.  Pour the soup into 8 to 10 large red wine glasses and garnish with mango and mint sprigs.