Peel and pit the mangos. Reserve the pulp of half a mango for garnish. Puree the remaining mango pulp in a food processor, set aside. In a heavy medium saucepan, combine the water, sugar, cloves, star anise and cornstarch mixture or tapioca. Bring to a boil. reduce the heat to medium-low, and simmer gently for about 15 minutes, uncovered, stirring often, until the liquid is thick and syrupy. Add the pureed mango, coconut milk and rum to the syrup and stir to combine. Cook until the soup just returns to a boil, remove from the heat. Strain the soup through a fine sieve, pressing the mango pulp through the sieve, discard all the solids. Cook the soup. stir in the wine and refridgerate until chilled. Dice the reserved mango for the garnish. Pour the soup into 8-10 large red wine glasses and garnish with diced mango and mint sprigs.