Mango Gazpacho

4.93 from 13 votes
20 minutes
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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!

Mango Gazpacho on metal tray garnished with cilantro and lime wedges.

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!

Two glasses of Mango Gazpacho with one on metal tray garnished with cilantro and lime wedges.

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.

Ingredients for Mango Gazpacho in glass bowls on marble countertop.

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.
Mango chunks in water, rice vinegar, lime juice and olive oil in glass bowl.
  • 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!
Two glasses of Mango Gazpacho with one on metal tray garnished with cilantro and lime wedges.

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.

How to easily dice a mango.
One glass of Mango Gazpacho with one on metal tray garnished with cilantro and lime wedges.

Frequently Asked Questions:

Why do you eat gazpacho cold?

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.

Can you make Mango Gazpacho ahead of time?

Yes, Mango Gazpacho can be made up to 24 hours in advance. Refrigerate until you’re ready to serve.

What happened to the crab relish?

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:

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

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Mango Gazpacho on metal tray garnished with cilantro and lime wedges.

Mango Gazpacho

4.93 from 13 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 20 minutes
Total Time 20 minutes
Course Soups and Stews
Cuisine Caribbean
Servings 4
Calories 185 kcal

Ingredients
  

  • 1 bag (10-ounce) frozen mango chunks - thawed (do not drain)
  • 3/4 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.

Notes

MAKE AHEAD:  Can be made up to 24 hours in advance. Refrigerate until you’re ready to serve.
Serve in glasses for a unique presentation, but include a spoon for your guests.

Nutrition

Serving: 1 | Calories: 185kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 836IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg

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.

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Recipe Rating




17 Comments

    1. 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

      1. 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.

  1. This looks so good, I am planning a very nice dinner party for late August so I will be making this for sure!!

    1. 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!

  2. 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.

    1. 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!

  3. 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?

    1. 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!

  4. 5 stars
    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.

  5. 5 stars
    This gazpacho has got me wishing it was Summer here in Australia. Looks delicious and so light and refreshing.