Cold Mango Soup from 11th Street Annex

The Chef & Co-Owner: Penny Sanfilippo

The Restaurant: 11th Street Annex

The Dish: Cold Mango Soup


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