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1. Add melon and mango to food processor and process until smooth.
2. Strain fruit through mesh strainer into medium mixing bowl.
3. Add coconut milk, honey, cinnamon, and rum. Whisk to combine.
4. Season with sea salt and pepper.
5. Cover soup.
6. Refrigerate 2 to 4 hours.
7. To serve, ladle into individual soup bowls and garnish with crème fraîche and mint leaves.
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