Mango Gazpacho
Sweet and savory flavors come together in this colorful, chilled soup. Wonderfully light and oh so refreshing, this mango gazpacho hits the spot on hot summer days.
This mango gazpacho is a sweet spin on a classic, chilled, summertime soup. Traditionally, gazpacho is a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumbers, garlic, olive oil, and vinegar. For today’s light and refreshing soup, mangoes take the place of tomatoes.
Nutritionally speaking, sweet and juicy mangoes are an excellent source of vitamin C, providing half of your daily need in a 3/4 cup serving. Vitamin C plays an important role in immune function and skin health. Mangoes deliver a nice dose of vitamin A, which helps maintain eye health. They also supply folate, a B vitamin that’s needed to support a healthy pregnancy.
The trick to making the best mango gazpacho is knowing how to pick the most flavorful mangoes. The National Mango Board offers some key selection tips.
For the best flavor, be sure to give this soup plenty of time to chill. At least three hours in the refrigerator allows the flavors to meld together and intensify. When serving the gazpacho, I like to garnish the top with ingredients used to make it. Not only is this a great way to make use of leftover ingredients, but it gives those enjoying the soup a clue as to what’s inside. For an extra pop of color, garnish the gazpacho with finely diced mango, red bell pepper, cucumber, red onion, or cilantro leaves. For a little extra heat, garnish with thin slices of jalapeño, or for a little extra tartness use slices of lime. This soup will keep well in the refrigerator for up to 4 days. I would avoid freezing any leftovers as the soup tends to crystallize and can develop an odd texture.
To your health,
Darlene
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MANGO GAZPACHO
Yield: 6 servings
Serving Size: 1 cup
Prep: 25 minutes
Ready: 3 hours 25 minutes (includes chilling time)
INGREDIENTS
4 cups diced fresh mango (3 to 4 mangoes), divided
2 cups mango juice
3 tablespoons fresh-squeezed lime juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 cup diced seedless (English) cucumber
1 cup diced red bell pepper
1/2 cup diced red onion
3 tablespoons finely diced jalapeño pepper (about 1 large pepper)
1 clove garlic, minced
2 to 4 tablespoons minced fresh cilantro
1/2 teaspoon kosher salt
1/3 to 1/2 cup garnish ingredients (any combination of diced mango, cucumber, red bell pepper, red onion, jalapeño slices, lime wedges, cilantro leaves)
DIRECTIONS
Place 3 cups diced mango, mango juice, lime juice, vinegar, and oil in blender and process until smooth. Transfer mixture to a large bowl.
To puréed mango mixture, add cucumber, red bell pepper, onion, jalapeño, garlic, cilantro (add amount that suits your taste preference), salt, and remaining 1 cup diced mango. Stir well and allow soup to chill in refrigerator at least 3 hours before serving.
When ready to serve, garnish top of soup with any combination of diced mango, cucumber, red bell pepper, red onion, jalapeño slices, lime wedges, or cilantro leaves.
Cook’s note: A 15-ounce whole mango yields about 1 1/2 cups diced mango.
Nutrition Information per Serving
143 Calories, 5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 83 mg Sodium, 19 g Total carbohydrate, 2.5 g Dietary fiber, 22 g Total sugars, 0 g Added sugars, 1 g Protein, 0 mcg (0%) Vitamin D, 20 mg (2%) Calcium, 0.4 mg (2%) Iron, 290 mg (6%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
Oh wow! What a beautiful presentation! This looks delicious:)