Chilled mango soup
This cold soup can be served at the beginning of a summer meal, or for dessert, or as an entre.
Susanna Foo Chinese Cuisine
4 very ripe medium mangos Peel and pit dice half a mango   Pour soup into large wine glasses, garnish with mango and mint.
puree rest     Combine, cook until soup returns to boil, remove from heat. Strain through sieve.
2 cups water   Combine, bring to boil, reduce heat, simmer gently 15 minutes uncovered, stirring, until thick and syrupy
1 cup sugar  
4 whole cloves  
4 star anise  
1 tablespoon cornflour blend
2 tablespoons water
1 cup unsweetened coconut milk  
3 tablespoons dark rum  
1 cup white wine     Stir in wine, cook. Refrigerate until chilled.
mint sprigs  
Serves 8-10