This is for Alix
5 ripe mangoes (I like Haiti mangoes)
1 cup sugar
5 cups chicken stock
1/4 t. cinnamon
1/4 t. ground ginger
2 whole cloves
2 T. rum
1/2 c. whipping cream whipped (optional)
nutmeg for garnish
Peel, seed and chop mangoes. Put the fruit in a heavy saucepan along with the sugar, chicken stock, cinnamon, ginger and cloves. Cook over medium heat, skimming any foam from the surface, until the liquid is reduced by about one quarter.
Press the mixture through a seive. (Do not omit this step. I thought I could, and we were picking mango hair like threads from our mouths....I seived halfway through dinner, and it was fine!) Cover and refrigerate for at least one hour.
Just before serving, spoon in the rum. Swirl gently. I liked to leave the ribbon of rum visible.
If desired, spoon the whipped cream on top and sprinkle with nutmeg. I didn't do the cream, but did the nutmeg.
This was positively the best cold fruit soup I've ever had. I had some left over, and used it the following week, warmed, as a sauce over chicken and polenta.