Fresh mango soup with coconut and pistachios

This is a sweet chilled soup which, when served in beautiful bowls or elegant glasses, make a lovely dessert.

Ingredients

200 ml	Coconut milk
3	Mangoes, ripe
300 ml	Coconut water
1 Tbsp	Lemon juice
1 cup	Honeydew melon, finely diced
3 tsp	Liquid honey
1 Tbsp	Rum
½ cup	Coconut cream, to serve
½ cup	Pistachio nuts, to serve

Directions

1. Peel and dice the mango. Puree with the coconut milk and water.
2. Add the lemon juice and the diced melon.
3. Gently stir through the honey and rum. Chill.
4. When ready to serve, heat a fry pan and over a gentle heat, toast the pistachios. Whisk the coconut cream until thickened.
5. Serve the soup in small bowls or glasses, top with the pistachio nuts and add a spoonful of whipped coconut cream.