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.
How to Make Mango Gazpacho:
Recipe Ingredients:
Here’s everything you’ll need to make this Mango Gazpacho recipe. 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 a mango’s flat pit can be tricky, and the flesh can be 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, the mango flesh will change texture, 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.
Recipe FAQs:
Gazpacho originated in the Andalusian region of southern Spain, where it can get quite warm. Serving gazpacho cold helps to provide relief and refreshment on scorching Spanish summer days. It is also widely eaten in Portugal.
Yes, Mango Gazpacho can be made up to 24 hours in advance. Refrigerate until you’re ready to serve.
This is an updated, retested recipe. To make the recipe more accessible to people with food allergies and because crab is expensive, I left it off. If you’d like to include it, here’s the recipe:
>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
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.
Mango Gazpacho
Click to Rate!
Ingredients
- 1 bag (10-ounce) frozen mango chunks - thawed (do not drain)
- 3/4 cup cold water - or as needed
- 1/4 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
- 1/2 large English cucumber - or 1 Kirby, seeded and finely chopped
- 1/2 small red onion - finely chopped (approximately 1/4 cup)
- 1 small jalapeno, serrano or Fresno pepper - finely chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh cilantro
- Lime wedges - for garnish
Instructions
- 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.
Recipe Notes
- Because serranos can be very hot, use jalapenos instead and remove the seeds and membrane.
- Be sure to use unseasoned rice vinegar. Seasoned rice vinegar has added sugar and salt.
- Serve in glasses for a unique presentation, but include a spoon for your guests.
- Can be made up to 24 hours in advance. Refrigerate until you’re ready to serve.
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.
Hi Carol,
Recip looks great!!! Planning to prepare it tommorow.
Water – it says 3/4 cold water – do you mean 3/4 cup or 3/4 litter?
Hi, Galit, Thanks so much for your question! Not sure what happened to the measurement, but I’ve corrected the recipe. It’s 3/4 CUP. Appreciate your catching that and hope you enjoy!
I haven’t even served this to my guests yet, but I know they will, as we say down South, “Have a fit over it!” It is so beautifully light, and refreshing. It looks gorgeous and the flavors marry well together also. Here in Atlanta, the temperature is in the high nineties today so this will be the perfect starter to our dinner.
Wow! I love it. Thanks!
Hi, Nilha, Thanks so very much and happy you love this recipe. I’m in Memphis so I totally get the weather thing; it’s only going to get hotter today. Appreciate your taking the time to come back and comment and rate.
What happened to the crab meat relish?
Hi, Karen, Thanks for your question. I thought it was overkill but here’s the recipe:
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
Thanks for reposting! I was panicking because I am planning to make it this weekend for my Bookclub. I think the crab relish elevates it to another level.
Hi, Karen, Thanks so very much!!! Really happy to hear that! I will add it to the post and the recipe.
This looks so good, I am planning a very nice dinner party for late August so I will be making this for sure!!
Thanks so much, Milena! Hope everyone enjoys!
How far ahead of time can the soup part of the recipe be prepared and refrigerated?
Hi, Steph, Thanks so much for your question. The soup holds pretty well for 2-3 days; I have made this for personal chef clients. Your best bet would be to add the cucumber a little closer to serving time because it could water down the soup. Thanks again and hope you enjoy!
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.
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!
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?
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!
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.