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.
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.
Recipe from A Chef's Kitchen.
