Mango Gazpacho with Crab and Jalapeno Relish fits the definition of perfection on a hot summer day! Besides being absolutely delicious, it’s absolutely easy!
Mango Gazpacho with Crab and Jalapeno Relish is a refreshing alternative to tomato gazpacho that’s sweet, but with the right amount of acidity. It’s also spicy, herbaceous and perfect as part of a light lunch or a refreshing starter for your summer entertaining menu. Tomato gazpacho never had it this good!
Frozen mango is a great convenience product that I like to use for the base of this gazpacho. The mango is frozen at the peak of ripeness so the result is a silky, smooth full mango-flavored puree.
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To make this easy and refreshing Mango Gazpacho with Crab and Jalapeno Relish:
- Simply place thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor or blender and process until smooth.
- Transfer to a bowl and add the remaining ingredients.
How easy is that?
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. (A good chef’s knife is the best kitchen investment you can make!) 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 evenly diced mango. However, please be careful not to cut your hand…. K?
A relish made with sweet crab, lime juice, spicy jalapeno and cilantro is the perfect topper for Mango Gazpacho with Crab and Jalapeno Relish!
As a chef, I like to push the envelope a little when it comes to presentation. For a unique presentation as shown, serve in glasses, but be sure to include a spoon for your guests.
Enjoy!
More gazpacho and chilled soup recipes!
- Very Veggie Gazpacho
- Watermelon Gazpacho with Serrano Chiles and Mint
- Cold Thai Cucumber Avocado Soup with Cucumber Relish
- Chilled Cantaloupe Soup
Mango Gazpacho with Crab and Jalapeno Relish
Ingredients
Gazpacho
- 1 bag (10-ounce) frozen mango chunks - thawed (do not drain)
- ¾ cold water - or as needed
- ¼ cup rice vinegar - or as needed
- 2 tablespoons lime juice - or as needed
- 1 tablespoon fruity extra-virgin olive oil
- 1 large mango - pitted and diced
- ½ English cucumber - or 1 Kirby, seeded and finely chopped
- ¼ cup finely chopped red onion
- 1 small jalapeno pepper - finely chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper - to taste
Relish
- 1 can (6-ounce) jumbo lump crabmeat - drained
- 1 large lime - juiced
- 1 small jalapeno pepper - finely chopped
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black pepper - to taste
Instructions
Gazpacho
- Combine thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor or blender. Process until smooth. Transfer to a bowl.
- Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste.
- Add rice vinegar and lime juice to taste as needed. Refrigerate 1 hour to chill.
Relish
- Combine relish ingredients in a small bowl. Serve atop mango gazpacho.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Kim says
Have you ever tried making it with fresh mango? Or, possibly mixing frozen with fresh? I ended up buying several mangos before reading the ingredients carefully. Just curious if there’s a big difference in taste.
Carol says
Hi, Kim, Thanks so much for your question. You can definitely use fresh mango. Perhaps it’s my part of the country but mangoes can be hit or miss around here. However, because they’re being pureed, you should be okay with whatever the mangoes are like. Frozen mango is one of those things that is usually very good so that’s why I used it in the recipe. Thanks again and hope everyone enjoys!
Kim says
I’m going to cook this for my wine club which is turned in more to of a foodie club. Any suggestions on pairing for this?
Carol says
Hi, Kim, Thanks so much for your question and that sounds like fun! I would do a sauvignon blanc or a dry riesling. Hope that helps and thanks again!
CeeBee says
The past three days here in New England have been oppressively hot. Like, unbearably hot. Fortunately, this recipe has been added to my short list of no-cook dishes. Super quick to pull together with ingredients I had on hand (i’m sure it would be sublime with fresh mango, but the frozen mango that I used throughout the recipe was perfectly fine).
Remember to stash your bowls in the freezer before plating – it helps keep the gazpacho chilled throughout the meal.
Thalia @ butter and brioche says
This gazpacho has got me wishing it was Summer here in Australia. Looks delicious and so light and refreshing.
Thalia @ butter and brioche says
This gazpacho has got me wishing it was Summer here in Australia. Looks delicious and so light and refreshing.
Susan | LunaCafe says
Looks so refreshing and delicious. And the crab relish is a show stopper.
Carol says
Thanks, Susan! It’s a great combination of flavors!
Susan | LunaCafe says
Looks so refreshing and delicious. And the crab relish is a show stopper.