Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mango Gazpacho 3.6 (30) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 5 cups Ingredients 4 to 5 cups roughly chopped mango (3 mangoes) ½ cup peeled, seeded, and coarsely chopped English cucumber ¼ cup finely chopped white onion 1 clove garlic, minced ¼ cup olive oil ¼ cup rice vinegar 1 to 1 1/2 tablespoons finely chopped fresh tarragon ¾ cup sugar 1 teaspoon coarse salt Pinch of freshly ground pepper Fresh chives, for garnish Directions 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. Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives. Rate it Print