Cream Of Coconut And Mango Soup

Directions

1. In a saucepan set over moderate heat, combine coconut lowfat milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cold. Chill, covered, overnight.
2. In a bowl, combine the tapioca with the water and let mix sit for 45 min. Drain the tapioca. Strain the coconut mix.
3. In a saucepan set over moderate heat, combine the tapioca with the coconut lowfat milk mix, bring to a simmer and cook over low heat, stirring frequently, for 10 min, or possibly till thickened. Transfer to a bowl and stir in the cream. Let cold and chill, covered, till cool.
4. In a bowl, combine mango with orange juice, lime juice and sugar.
5. To serve: Pour coconut mix into soup bowls then arrange mango mix in the middle of each bowl. Garnish with mint leaves.
6. This recipe yields 6 servings.
7. Suggested Wine: Moscato D'Asti, La Morandina 1997