Memorial Day weekend is the “unofficial” start of summer. Kids start dreaming about the end of school and summer vacation. Personally, I start dreaming about warm weather, sunshine, paddle boarding, and lots and lots of gardening. With the current weather pattern that we are in I am really dreaming about seeing the sun for longer than 1 day!
This is also the “unofficial” beginning of Barbeque season and family get-togethers. Potato Salad, Pasta Salad, Green Salad, Fruit Salad and grilled almost anything – that is what is on the menu. This recipe would be a welcome addition to the food table. I have not made this soup in several years now, but since I rediscovered it today, I think it will be on my next get-together’s menu. Enjoy!
*This soup will make the start of any meal fun. It also passes very well as a dessert! You can actually use any fruit in place of the mangoes. I made half the recipe with blueberries and half with mangoes and then swirled them together. Yummy!
1 14 oz. can Light coconut milk
1/3 c. Coconut sugar, honey, or maple syrup
1 Tbs. Rum (optional)
2 large Ripe mangos, peeled, pitted and chopped (about 3 c.)
3 Tbs. Lime juice
4 Tsp. Grated lime zest
1 kiwi, Peeled and cut into small pieces (garnish)
4 Strawberries (garnish)
Heat coconut milk, 1 c. water, sucanat, rum, and pinch of salt in a saucepan over medium heat until liquid comes to a boil and sucanat dissolves. Remove pan from heat.
Place half the mango chunks in a blender, pour in half the coconut mixture and blend until smooth. Pour mixture through mesh strainer into bowl. Repeat with remaining mango and coconut mixture. Stir in lime juice and zest. Refrigerate at least 2 hours and up to 2 days.