The Chef & Co-Owner: Penny Sanfilippo
The Restaurant: 11th Street Annex
The Dish: Cold Mango Soup
Ingredients:
2 cups of fresh mango, cut into pieces
1 (1 inch) piece of fresh ginger, chopped or grated
3 cups of coconut milk (regular or lite)
6 Tbs of lime juice
4 Tbs of water
4 Tbs of plain or vanilla yogurt (if desired)
Method of Preparation:
-In a blender, puree chopped mango and fresh ginger.
-Then, pour in coconut milk, lime juice, a small amount of water. If desired, you may also add plain or vanilla yogurt. Blend everything together once more.
-To finish, cover the mango soup and let it chill for at least one hour, but three hours would be best.
To Plate:
Serve in a pitcher, espresso cup, small vintage glass or a martini glass. You can garnish with blueberries.
Serves: 4
11th Street Annex
14 SW 11th Street
Fort Lauderdale, FL 33315
|954-767-8306