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Ingredientes
- 5 med mangoes or possibly 4 c. frzn mango puree, thawed
- 1 1/2 c. coconut lowfat milk (fresh or possibly canned)
- 1 1/2 c. lowfat milk
- 3 Tbsp. honey
- 1 tsp lemon juice
- 1/2 tsp grnd cinnamon
- 3 Tbsp. golden brown rum
- 1/4 tsp salt Half-and-half or possibly lowfat milk to thin soup
Direcciones
- Freshly grated nutmeg and coconut flakes for garnish
- If using fresh mangoes, peel, seed and coarsely chop them. Working in batches, puree the mango, coconut lowfat milk, lowfat milk, honey, lemon juice, cinnamon, rum and salt in a blender or possibly food processor till smooth. Scrape the mix into a 2-qt container. Stir in half-and-half to thin soup to desired consistency.
- (You may need as much as 1 1/2 c..)
- Chill for at least 2 hrs, till thoroughly chilled. Before serving, taste the soup for seasoning, adding honey or possibly salt if necessary. Divide it among four or possibly five chilled bowls. Garnish with nutmeg and coconut.
- Makes 4 or possibly 5servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 56 | 20% |
| Total Fat 6.6g | 8% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 48mg | 2% |
| Potassium 483mg | 14% |
| Total Carbs 50.66g | 14% |
| Dietary Fiber 4.8g | 16% |
| Sugars 45.14g | 30% |
| Protein 4.59g | 7% |
