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!
This refreshing alternative to tomato gazpacho is 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. 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.
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. 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!
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? Here’s a tutorial on how to do it.
A relish made with sweet crab, lime juice, spicy jalapeno and cilantro is the perfect topper for this mango gazpacho!
As a chef, I like to push the envelope a little when it comes to presentation. For a unique presentation, serve in glasses, but be sure to include a spoon for your guests.
Serves 4
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!
20 minPrep Time
20 minTotal Time
Save RecipeINGREDIENTS
GAZPACHO
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 English cucumber (or 1 Kirby), seeded and finely chopped
1/4 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
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper, to taste
INSTRUCTIONS
Combine thawed mango, 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.
Serve in glasses for a unique presentation, but be sure to include a spoon for your guests!
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