Delightful Gazpacho de Mango Recipe

There are more chilled Spanish soup recipes in this world than just vegetable gazpacho ones, and here we will show you one of our favorites.

We are talking about the fantastic gazpacho de mango, a recipe where sweet and savory flavors come together in a delicious cold soup.

If you read this article you will learn how to make this recipe step-by-step, plus some helpful tips for storing and serving the gazpacho de mango.

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Pssst…!!?? You can’t get enough of fruit gazpacho? Have a look at my other posts: 

• Cherry gazpacho

• Mango gazpacho from Axarquia

• Pineapple gazpacho

Background of the Dish

The gazpacho de mango isn’t the first fruity alternative to the classic one, there are other popular ones like the watermelon gazpacho, the avocado gazpacho, and the cold pear soup.

Still, the mango gazpacho manages to stand out because it isn’t just a dish full of sweetness, it also has the perfect balance between tanginess, spiciness, and a savory flavor, reaching almost the perfect umami.

With just one bite of the gazpacho de mango you will be transported to the beaches in Andalusia,  so get ready for the trip and enjoy this cold soup.

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Things You’ll Need for Gazpacho de Mango

To prepare this gazpacho de mango you need ripe mango, tomato juice (or puree), bell pepper, and olive oil as the main ingredients.

Although it is a pretty simple gazpacho recipe, you will need a blender, food processor, or a similar kitchen appliance to blend the gazpacho.

Ingredients

• 2 ripe mangoes
• 1 cucumber
• 1 red bell pepper
• 3 cups (600ml) tomato juice or tomato puree
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lime
• Salt and freshly ground black pepper (to taste)
• 1/4 teaspoon cayenne pepper 
• Fresh basil or mint leaves (optional, for garnish)

How to Make Gazpacho de Mango – Step by Step Guide

1. The first step in this mango gazpacho recipe is to peel and remove the bone from the mangoes and chop them into squares.  Wash and peel the cucumber, remove the seeds, and chop it. Wash the bell pepper, chop it, and discard the seeds.

2. Now with the help of a blender or food processor, combine the chopped mangoes, cucumber, and red bell pepper. Blend until smooth and well combined.

3. Then, with the blender still running, slowly pour in the tomato juice or tomato puree. Blend until the mixture is smooth and well incorporated.

4. After that, add the extra-virgin olive oil, red wine vinegar, lime juice, salt, black pepper, and cayenne pepper. Blend again until all the ingredients are fully combined and the gazpacho de mango has a smooth consistency.

5. For the next step, taste the easy tomato gazpacho and adjust the seasoning as needed. You can add more salt, pepper, or cayenne pepper to suit your taste.

6. Once the mango gazpacho is well seasoned, transfer it to a large bowl or container. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

7. Just right before serving, give the chilled mango soup a good stir. If the gazpacho is too thick, you can thin it out with a little water or more tomato juice.

8. For the final step, just pour the mango gazpacho soup into small bowls or deep plates. As an alternative, you can garnish each portion with fresh basil or mint leaves.

Substitution of Ingredients

What makes this one of the best tomato gazpacho is that you can play a lot with the ingredients for the recipe.

For example, if you can’t find fresh mango but there is frozen or canned mango, then you can use one of those alternatives instead.

To make this a fresher tomato mango gazpacho recipe, you can use 6 ripe tomatoes instead of the listed tomato juice or puree.

If you want this gazpacho de mango to be more creamy, but remain a healthy gazpacho, then you can add in 1/2 cup of Greek yogurt or another similar neutral yogurt.

Lastly, you can do a mix of different fruit gazpacho and make them all in one, like the strawberry gazpacho or the cold peach soup, as those fruits go really well with the mango.

Tips on Serving Gazpacho de Mango

Since this is a pretty simple fresh gazpacho recipe, you can take the gazpacho de mango to the next level by serving it in different ways.

The classic way of serving this homemade gazpacho is to serve it cold for lunch or dinner and as a main dish.

However, you can also serve it in shot glasses as an appetizer, and even serve it with other Spanish cold soups like the cantaloupe gazpacho, the blueberry cold soup or the watermelon tomato gazpacho.

Besides that, you can toast some nuts and put them on top of each serving or do that with bread croutons.

If you are leaning towards the gazpacho shot version, you can dip the top of each glass in lime juice and then in sugar to have a prettier presentation.

How to Store Gazpacho de Mango

What we love the most about this summer gazpacho recipe is its fresh flavor, and to achieve that you can’t store the gazpacho de mango for too long.

However, you can place your cold soup in a covered container (an airtight one or covered with plastic wrap) and store it in the fridge for up to 3 days.

You can’t freeze this gazpacho de mango, because due to its high liquid content, it would crystallize and get a weird texture.

Recipe Card: Gazpacho de Mango

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