Place the remainder of the mamey flesh in a food processor. Puree with milk until smooth. Add the mango puree and pulse together. To prepare the soup: In a large bowl, whisk together the mamey mixture, yogurt and coconut milk. Season with lime juice, chili powder and cumin, then mix in the mint and refrigerate for at least 1 hour before serving.
To serve: Ladle the soup into 4 large bowls. Divide up the mamey cubes into each bowl of soup and float 1/4 teaspoon of rum extract on top of each bowl.
Author credit: by Jean Meadows and Mary Jo Oswald. Family & Consumer Sciences University of Florida / IFAS Sarasota County Extension