Mango Gazpacho with Crab and Jalapeno Relish

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.

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!

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Yield: 4

Mango Gazpacho with Crab and Jalapeno Relish

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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!

Prep Time 20 minutes

Total Time 20 minutes

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) 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

1. 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.
2. Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste.
3. Add rice vinegar and lime juice to taste as needed. Refrigerate 1 hour to chill.
4. RELISH: Combine relish ingredients in a small bowl. Serve atop mango gazpacho.

Notes

Serve in glasses for a unique presentation, but be sure to include a spoon for your guests!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 240Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 700mgCarbohydrates: 36gFiber: 5gSugar: 29gProtein: 8g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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