The original recipe for this Lemongrass Soup calls for chicken broth and fish sauce, but I regularly use vegetable broth and soy sauce instead, and still enjoy this soup very much.
2 large mangoes, peeled, pitted, and chopped
1½ cups chilled chicken or vegetable broth
1 cup plain yogurt
1 teaspoon sugar (optional)
1 tablespoon dry sherry
Salt and white pepper to taste
Place all of the ingredients in a blender or food processor and process until smooth. Adjust seasonings. This soup may be served immediately or refrigerated until needed. If you do refrigerate the soup, let it sit at room temperature for 10 minutes or so before serving to take some of the chill off.