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    Home » Recipes » Soups and Stews

    By Carol Published: Jul 25, 2015 Modified: Jan 21, 2022 | This post may contain affiliate links. Please read my disclosure.

    Mango Gazpacho

    Jump to Recipe
    5 from 9 votes
    20 minutes
    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!

    Photo of Mango Gazpacho with Crab and Jalapeño Relish in glasses on turquoise background garnished with lime slices and cilantro sprigs.

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • To make this easy and refreshing Mango Gazpacho with Crab and Jalapeno Relish:
    • How to peel a mango:
    • How to dice a mango:
    • More gazpacho and chilled soup recipes!
    • Mango Gazpacho
      • Equipment
      • Ingredients  1x2x3x
        • Gazpacho
        • Relish
      • Instructions 
        • Gazpacho
        • Relish
      • Notes
      • Nutrition

    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?

    Photo of a mango half showing easy way to dice it.

    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

    5 from 9 votes
    By: Carol | From A Chef's Kitchen
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 mins
    Total Time 20 mins
    Course Soups and Stews
    Cuisine Caribbean
    Servings 4
    Calories 185 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Food Processor
    • Glass Mixing Bowls

    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

    Serve in glasses for a unique presentation, but be sure to 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Kim says

      July 23, 2021 at 9:11 pm

      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.

      Reply
      • Carol says

        July 24, 2021 at 7:55 am

        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!

        Reply
    2. Kim says

      July 21, 2021 at 8:36 pm

      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?

      Reply
      • Carol says

        July 22, 2021 at 8:36 am

        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!

        Reply
    3. CeeBee says

      June 09, 2021 at 10:14 pm

      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.

      Reply
    4. Thalia @ butter and brioche says

      July 27, 2015 at 2:45 am

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

      Reply
    5. Thalia @ butter and brioche says

      July 27, 2015 at 2:45 am

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

      Reply
    6. Susan | LunaCafe says

      July 25, 2015 at 11:55 pm

      Looks so refreshing and delicious. And the crab relish is a show stopper.

      Reply
      • Carol says

        July 26, 2015 at 4:03 pm

        Thanks, Susan! It's a great combination of flavors!

        Reply
    7. Susan | LunaCafe says

      July 25, 2015 at 11:55 pm

      5 stars
      Looks so refreshing and delicious. And the crab relish is a show stopper.

      Reply

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