Mangoes
A longtime favorite thanks to its prime perch midway along Duval Street, Mangoes’ red-brick patio under the banyan tree is mellow, yet affords great people watching. The ambience plus tasty fare— sourced in Florida but often with a Caribbean inflection (hence “Floribbean”)—has earned it a following even among locals. Case in point: the “Caribbean seafood sopito,” a tasty mix of local “pinks” (pink shrimp) with the catch of the day, scallops, and mussels in coconut milk and fish stock, plus lime, shallots, cilantro, and bell peppers. Carnivores may want to check out the pork chop rubbed with Cuban coffee, served with roast apples and blue-cheese sauce. At lunch, I love the snapper sandwich with Key lime mayo (speaking of which, if you’re in for dinner but want to keep it lighter and/or cheaper, ask to order from the lunch menu).
A longtime favorite thanks to its prime perch midway along Duval Street, Mangoes’ red-brick patio under the banyan tree is mellow, yet affords great people watching. The ambience plus tasty fare— sourced in Florida but often with a Caribbean inflection (hence “Floribbean”)—has earned it a following even among locals. Case in point: the “Caribbean seafood sopito,” a tasty mix of local “pinks” (pink shrimp) with the catch of the day, scallops, and mussels in coconut milk and fish stock, plus lime, shallots, cilantro, and bell peppers. Carnivores may want to check out the pork chop rubbed with Cuban coffee, served with roast apples and blue-cheese sauce. At lunch, I love the snapper sandwich with Key lime mayo (speaking of which, if you’re in for dinner but want to keep it lighter and/or cheaper, ask to order from the lunch menu).
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