Instructions: 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 milk, milk, honey, lemon juice, cinnamon, rum and salt in a blender or food processor until smooth. Scrape the mixture into a 2-quart container. Stir in half-and-half to thin soup to desired consistency.

(You may need as much as 1 1/2 cups.)

Refrigerate for at least 2 hours, until thoroughly chilled. Before serving, taste the soup for seasoning, adding honey or salt if necessary. Divide it among four or five chilled bowls. Garnish with nutmeg and coconut.

Makes 4 or 5
servings.

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