A spoom is often served during a long dinner to refresh your palate. This cold cranberry soup served in between courses makes a nice alternative. Equally delicious as a starter or dessert!
Rub the cranberry soup through a sieve. Season to taste with extra sugar or cinnamon. Leave in the fridge for at least 1 hour to cool.
Meanwhile, loosen the mascarpone with a fork. Add icing sugar, stir and place in the fridge.
Cut the mango into two halves along the stone or use a melon slicer. Use the melon baller to scoop out as many balls as possible from the flesh.
Scrub the orange. Use a peeler or sharp knife to remove the peel. Slice the orange peel into 3 mm strips. Stir half through the mascarpone. Set the rest aside as a garnish.
Pour the soup into 4 deep bowls. Divide the mango balls over the bowls. Garnish with a scoop of mascarpone and sprinkle with the orange peel.
