Serves 4

3 ripe mangoes
200 ml coconut milk
300 ml coconut water
1 Tbs lemon juice
1 cup honeydew melon, finely diced
3 tsp liquid honey
1 Tbs rum
1/2 cup pistachio nuts, to serve
1/2 cup coconut cream, to serve

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.