Imagine a bowl of vibrant Mango Gazpacho, with its sunny hue and invigorating aroma of ripe mangoes mingling with fresh cilantro.
This chilled Spanish appetizer is as simple to make as it’s delightful to eat, offering a cozy embrace on warm days.
As the mangoes, cucumbers, and peppers blend, they transform into a smooth, zesty delight that’s perfect for any occasion.
Let’s bring this invigorating dish to life!
Kitchen Tools Required
- 1 Blender or food processor
- 1 Knife
- 1 Cutting board
- 1 Large bowl
- 1 Spoon
Ingredients
- 3 cups ripe mangoes, peeled and chopped
- 1 cup cucumber, peeled and chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup cold water
Cook & Prep Time
To efficiently manage your time while preparing Mango Gazpacho, here’s a timeline that includes prep work, cooking activities, and additional time for reading the recipe:
- Reading the Recipe (5 minutes)
- Take a few minutes to read through the entire recipe to verify you understand the steps and have all the necessary ingredients and equipment.
- Preparation (15 minutes)
- Gather all ingredients and equipment needed: blender or food processor, knife, cutting board, large bowl, and spoon.
- Peel and chop 3 cups of ripe mangoes.
- Peel and chop 1 cup of cucumber.
- Chop 1/2 cup of red bell pepper.
- Chop 1/4 cup of red onion.
- Chop 1/4 cup of fresh cilantro.
- Mince 1 clove of garlic.
- Blending (5 minutes)
- Place all the chopped ingredients (mangoes, cucumber, red bell pepper, red onion, cilantro, and garlic) into the blender or food processor.
- Add lime juice, olive oil, white wine vinegar, salt, black pepper, and optional cayenne pepper.
- Blend until smooth, gradually adding cold water to reach the desired consistency.
- Taste and adjust seasoning if necessary.
- Refrigeration (1 hour)
- Transfer the blended mixture to a large bowl, cover it, and refrigerate for at least 1 hour to allow flavors to meld.
- Serving (5 minutes)
- Stir the gazpacho before serving.
- Optionally garnish with additional cilantro, diced avocado, or a drizzle of extra virgin olive oil.
- Serve chilled in bowls or glasses.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Place the mangoes, cucumber, red bell pepper, red onion, cilantro, and garlic in a blender or food processor.
Add the lime juice, olive oil, white wine vinegar, salt, black pepper, and cayenne pepper to the blender.
Blend the mixture until smooth, adding cold water gradually to reach the desired consistency.
Taste and adjust seasoning if necessary.
Transfer the gazpacho to a large bowl and cover it.
Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
Stir the gazpacho before serving and garnish with additional cilantro if desired.
Serve the gazpacho chilled in bowls or glasses.
Serving Tips
- Crusty Bread: Pair with crusty bread or baguette slices to soak up the flavorful gazpacho.
- Grilled Shrimp: Serve alongside grilled shrimp for a light and invigorating summer meal.
- Avocado Slices: Top with avocado slices for a creamy texture that complements the gazpacho’s tang.
- Cheese Platter: Accompany with a cheese platter featuring mild cheeses like goat cheese or mozzarella.
- Tortilla Chips: Offer tortilla chips on the side for a crunchy contrast to the smooth gazpacho.
Storage
Store Mango Gazpacho in an airtight container in the refrigerator for up to 2 days.
Stir before serving.
Avoid freezing, as it may alter the texture and flavor of the gazpacho.
Freezing
To freeze mango gazpacho, store it in an airtight container, leaving space for expansion.
Thaw in the refrigerator, stir well before serving, and note potential texture changes after freezing.
Reheating
Mango Gazpacho shouldn’t be reheated.
It’s a cold soup. Instead, serve it chilled.
If needed, refrigerate briefly before serving to maintain its invigorating flavor and texture.
Final Thoughts
Mango Gazpacho is a revitalizing and flavorful twist on the classic Spanish dish.
Its vibrant colors and sweet, tangy taste make it a perfect appetizer, especially during warm weather.
With a simple preparation process, this dish isn’t only easy to make but also allows for creative customization.
Enjoy experimenting with different garnishes or spice levels to suit your personal preferences.
Serve it chilled for the ultimate invigorating experience.
Frequently Asked Questions
Can I Use Frozen Mangoes Instead of Fresh Ones?
Yes, you can use frozen mangoes, but make certain they’re fully thawed before blending. Thawing releases natural juices, enhancing texture. Frozen mangoes might slightly alter sweetness, so taste and adjust lime juice or salt accordingly for balance.
Is There a Substitute for Cilantro in This Recipe?
You can substitute cilantro with an equal amount of fresh parsley for a similar herbaceous note or use 1 tablespoon of chopped fresh basil for a different flavor profile. Adjust seasoning if necessary to maintain balance.
How Can I Make the Gazpacho Spicier?
Increase the cayenne pepper to 1/2 teaspoon for more heat. You can also add 1/4 teaspoon of crushed red pepper flakes or a finely chopped jalapeño. Adjust gradually, tasting as you go to ascertain desired spiciness.
What Can I Pair With Mango Gazpacho as a Main Dish?
Pair the dish with grilled shrimp skewers seasoned with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne. Serve 4 skewers, each with 5 shrimp, alongside to complement the gazpacho’s sweet and tangy flavors.
Is Mango Gazpacho Suitable for Vegans?
Yes, it’s suitable for vegans. You don’t need any animal products in the recipe. Just use ripe mangoes, cucumbers, and other fresh ingredients. Confirm your olive oil and vinegar are vegan-certified for total compliance.
Mango Gazpacho
Equipment
- 1 Blender or Food Processor
- 1 Knife
- 1 Cutting board
- 1 Large bowl
- 1 Spoon
Ingredients
- 3 cup ripe mangoes peeled and chopped
- 1 cup cucumber peeled and chopped
- 1/2 cup red bell pepper chopped
- 1/4 cup red onion chopped
- 1/4 cup fresh cilantro chopped
- 1 clove garlic minced
- 1/4 cup lime juice
- 2 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 cup cold water
Instructions
- Place the mangoes, cucumber, red bell pepper, red onion, cilantro, and garlic in a blender or food processor.
- Add the lime juice, olive oil, white wine vinegar, salt, black pepper, and cayenne pepper to the blender.
- Blend the mixture until smooth, adding cold water gradually to reach the desired consistency.
- Taste and adjust seasoning if necessary.
- Transfer the gazpacho to a large bowl and cover it.
- Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
- Stir the gazpacho before serving and garnish with additional cilantro if desired.
- Serve the gazpacho chilled in bowls or glasses.
Notes
