Mangospacho
Experience a vibrant twist on a classic chilled soup with Mangospacho, a tropical mango gazpacho that's as refreshing as it is flavorful. This no-cook recipe combines the natural sweetness of ripe mangoes with the crispness of cucumber, the boldness of red bell pepper, and the tang of fresh lime juice for a perfectly balanced summer dish. Enhanced with aromatic cilantro, a drizzle of olive oil, and a splash of white wine vinegar, this creamy, chilled soup is blended to silky perfection in just minutes. Perfect as a light appetizer or a refreshing vegetarian main, Mangospacho is an easy 15-minute recipe that’s ideal for entertaining or beating the summer heat. Serve it beautifully garnished with diced mango or cucumber for a burst of color and texture. Cooling, tropical, and downright delicious—this is gazpacho reimagined!
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Recipe Information
Ingredients
- 2 large ripe mangoes, peeled and diced
- 1 medium cucumber, peeled and diced
- 1 medium red bell pepper, diced
- 1 large tomato, chopped
- 0.25 cup red onion, finely chopped
- 0.5 cup fresh cilantro leaves, loosely packed
- 2 tablespoons extra virgin olive oil
- 1 tablespoons white wine vinegar
- 1 medium lime, juiced
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 0.5 cup cold water
- 0.25 cup optional diced mango or cucumber for garnish
Instructions
1. Place the diced mangoes, cucumber, red bell pepper, tomato, red onion, and cilantro into a blender or food processor.
2. Add the olive oil, white wine vinegar, lime juice, sea salt, and ground black pepper.
3. Pour in the cold water to help blend the ingredients into a smooth consistency.
4. Blend the mixture on high speed until smooth and creamy, about 1–2 minutes. If the soup is too thick, adjust with small amounts of cold water until the desired consistency is reached.
5. Taste and adjust seasoning with more salt, pepper, or lime juice, if necessary.
6. Transfer the Mangospacho to a bowl and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
7. Serve cold in bowls, garnished with optional diced mango or cucumber for added texture and presentation.
8. Enjoy your tropical Mangospacho as a light appetizer or refreshing main dish!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 117.5 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
