Best 3 Cold Mango And Rum Soup Sopa Fria De Mango Y Ron Recipes
Immerse yourself in a culinary journey with Sopa Fria de Mango y Ron, a chilled soup that offers a harmonious blend of tropical flavors and the subtle warmth of rum. This traditional Spanish dessert, also known as the Cold Mango and Rum Soup, is a symphony of sweet and refreshing notes, perfect for warm summer days or as a unique finale to a special meal. Discover the simplicity of this recipe, which combines fresh mangoes, aromatic rum, and a touch of cinnamon, creating a soup that is both light and satisfying.
This article presents a collection of variations on this classic dish, each with its own unique twist. Indulge in the creamy texture of the Mango-Coconut Soup, where coconut milk adds a velvety richness, or embrace the tropical essence of the Mango-Pineapple Soup, where pineapple chunks bring a burst of tangy sweetness. Experiment with the Mango-Avocado Soup, where ripe avocado lends a creamy texture and a touch of healthy fats, making it a nutritious and satisfying treat.
Whether you prefer the simplicity of the classic Cold Mango and Rum Soup or are intrigued by the innovative variations, this article provides all the necessary guidance and inspiration to create this delightful dessert. Each recipe is meticulously explained with clear instructions, ensuring that even novice cooks can confidently whip up this refreshing treat. So embark on this culinary adventure, embrace the flavors of the tropics, and delight your senses with the irresistible Sopa Fria de Mango y Ron.
COLD MANGO AND RUM SOUP (SOPA FRIA DE MANGO Y RON)
Make and share this Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the mango in a blender or food processor, then pass through a sieve.
- Combine the mango puree with the remaining ingredients, except the nutmeg.
- Garnish with the nutmeg.
PUMPKIN, COCONUT AND RUM SOUP
Adapted from Axel Wichterich at the Marblue Domicil in Treasure Beach, Jamaica. Notes: A secret 'trick' with this soup is to let it age for several hours (or even overnight) before serving it. If you don't have time for this, rest assured that it will still taste great (just try to save some leftovers so you can see what I mean).
Provided by Karen in MA
Categories Low Protein
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed soup pot, heat the oil over medium heat. Add the onions and cook, stirring frequently, until just beginning to caramelize, about 20 minutes.
- Stir in the garlic and scallions and cook for another minute or two until softened.
- Add the cubed pumpkin, the carrots, scotch bonnet pepper, stock and coconut milk. Bring to a boil and turn down the heat to medium-low. Simmer, uncovered, for about 35-40 minutes, or until the vegetables are completely soft and the liquid has reduced slightly.
- Remove from the heat and puree, either in a blender (in batches, and with the lid clamped down tight), or with an immersion (stick) blender. Return to the pot, stir in the sugar, salt and pepper to taste, and the rum. Cover and set aside for several hours or overnight (in which case, refrigerate).
- Just before serving, reheat the soup to boiling and let boil vigorously for 2-3 minutes.
- Serve hot with a garnish of thinly-sliced scallions or chives.
SAVORY COLD MANGO SOUP
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
- Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 123 milligrams, Sugar 63 grams
Tips:
- Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful the soup will be.
- Chill the soup thoroughly before serving: This will help the flavors to develop and the soup will be more refreshing.
- Garnish with fresh mint or lime wedges: This will add a pop of color and freshness to the soup.
- Serve with a side of rum: This is optional, but it can add a nice boozy kick to the soup.
Conclusion:
Cold mango and rum soup is a delicious and refreshing summer soup that is easy to make. It is a great way to use up ripe mangoes and it is also a healthy and vegan option. The soup can be made ahead of time and chilled, making it a great option for busy weeknights. When you are ready to serve, simply garnish with fresh mint or lime wedges and serve with a side of rum, if desired.
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