Mango Gazpacho

Mango Gazpacho is a fun twist on traditional gazpacho that’s light, sweet, tangy, and healthy. Besides being absolutely delicious, it’s super easy and perfect on a hot summer day!

Why This Recipe is a Keeper!

Mango Gazpacho is a refreshing alternative to tomato gazpacho, especially for people who can’t have tomatoes. It’s sweet but has the right amount of acidity from a hint of lime and mild rice vinegar.

This easy tropics-inspired Mango Gazpacho recipe starts with frozen mango to create a smooth base. Then, diced fresh mango is added along with the crunch of cucumber, red onion, Serrano chiles for heat, and cilantro for an herbal note.

This Mango Gazpacho recipe is:

• Easy!
• Healthy!
• A refreshing change from traditional gazpacho!
• Positively crave-worthy!
• Keeps in the refrigerator for three to four days.

Let’s make it!

How to Make Mango Gazpacho:

Recipe Ingredients:

Here’s everything you’ll need to make this Mango Gazpacho recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Frozen Mango: Frozen mango is a great convenience product.  The mango is frozen at the peak of ripeness and, when pureed, produces a silky, smooth mango-flavored puree.
• Fresh Mango: When selecting a mango, color is not the best indicator of ripeness because the color can vary. Gently squeeze the mango. A mango that isn’t ripe will feel hard–like a rock. A ripe mango should yield slightly to gentle pressure. A ripe mango often has a fruity aroma at the stem end.
• Lime Juice: Freshly squeezed is always best!
• Rice Vinegar: Rice vinegar is produced by fermenting rice. The sugars in rice are converted to alcohol (known as rice wine). It then undergoes a second fermentation aided by bacteria to become vinegar. As a result, rice vinegar is milder and less acidic than distilled white vinegar or those derived from anything grape-based. The mild flavor makes it ideal for salad dressings, pickles, marinades and this Mango Gazpacho. Be sure to use unseasoned rice vinegar. Seasoned rice vinegar has added sugar and salt.
• Olive Oil: Use fruity extra-virgin olive oil. It adds flavor and helps to emulsify the mango base.
• Serrano Chiles: Serrano peppers are named for the region in Mexico where they originated. They’re second to the jalapeno pepper in popularity there but are hotter than jalapenos. They are also used frequently in Southeast Asian cuisine. Most of the heat is in the seeds and membrane, so remove them if you don’t want that much spice. I highly recommend wearing gloves when handling serranos, being careful not to touch your eyes or other sensitive areas. You can substitute jalapenos or Fresnos.
• Chives: The chives add an additional mild onion flavor but with a hint of garlic.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Combine thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor, blender, or bowl if using an immersion blender.

• Process until smooth. Transfer to a bowl or keep in the bowl if you use an immersion blender to puree.

• Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste.
• Add additional rice vinegar and lime juice to taste as needed. Refrigerate for 1 hour to chill.

• Serve in glasses for a unique presentation, but include a spoon for your guests!

How to Peel a Mango:

• Working around the flat pit of a mango can be tricky and the flesh slippery.  I’ve tried fancy-schmancy mango cutters, but when they get dull, they’re useless.
• Instead, use a sharp knife to cut around the pit. When you’re close to the pit, there will be a textural change to the mango flesh, and you’ll definitely know when you hit the pit!

How to Dice a Mango:

To easily dice a mango, hold the mango half (flesh up) and make narrow slices all the way across.  Turn the mango 90 degrees, then cut the flesh in the other direction creating a checkerboard pattern.  Scoop out the flesh, and you will have an evenly diced mango.  However, please be careful not to cut your hand.

Frequently Asked Questions:

Storage:

• Keep good and cold in the refrigerator.

Serve with:

• Pan-Seared Sea Scallops with Watermelon Tomato Salsa
• Thai Beef Lettuce Wraps
• Shrimp in Avocado Butter
• Grilled Citrus Chicken with Spicy Basil Chimichurri
• Mojo-Marinated Pork Skewers

More great gazpacho and cold soup recipes you’ll love!

• Watermelon Gazpacho
• Very Veggie Gazpacho (The Best Vegetable Gazpacho)
• Cold Thai Cucumber Avocado Soup with Cucumber Relish
• Chilled Cantaloupe Soup

Get all my soup recipes at Soup Recipes – From A Chef’s Kitchen.

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