Mango Gazpacho

  • Yield: Makes about 5 cups
Mango Gazpacho


  • 4 to 5 cups roughly chopped mango (3 mangoes)
  • 1/2 cup peeled, seeded, and coarsely chopped English cucumber
  • 1/4 cup finely chopped white onion
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 1 to 1 1/2 tablespoons finely chopped fresh tarragon
  • 3/4 cup sugar
  • 1 teaspoon coarse salt
  • Pinch of freshly ground pepper
  • Fresh chives, for garnish


  1. In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.

  2. Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.


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