This mango gazpacho recipe might become one of your new summer season staples! With a tomato base and the subtle sweetness of mango, it is super easy to prepare, refreshing and delicious. It's perfect as an appetizer or light main for hot summer days. Vegan, gluten-free.
As a good Spaniard, I love a good chilled soup like gazpacho to beat the summer heat! This mango version of traditional gazpacho combines the best of traditional Spanish cuisine, with delicious fresh mango.
For more summer soup recipes, you might want to try this classic gazpacho, this tomato and watermelon gazpacho, or this chilled creamy cucumber soup! And for more mango recipes, try this cucumber mango smoothie, this tropical smoothie or this mango salsa.
Jump to:
- Ingredients
- Substitutions and variations
- How to make Mango Gazpacho
- How to serve this chilled soup
- Why you will love this Tomato Mango Gazpacho
- Equipment
- Storage
- Top tips to make the best Mango Gazpacho!
- FAQ
- More recipes for the summer heat
- Love this recipe? Let's stay connected!
- Mango Gazpacho Recipe (Super Refreshing For Summer)
- See what other people think about this recipe!
Ingredients
This mango gazpacho is made with simple ingredients: raw vegetables and fruit, plus a few pantry staples:
- Ripe mango
- Yellow tomatoes peeled (can be substituted for green or red tomatoes if not available)
- Yellow capsicum
- Brown onion
- Cucumber
- Garlic clove
- Extra virgin olive oil
- Apple cider vinegar
- Sea salt
See recipe card for quantities.
Substitutions and variations
- Lime juice or lemon juice - are great additions for an extra citrus flavour. You can add it to the blender, or squeeze it when serving.
- Add jalapeno pepper - for some spicy notes and mexican touch to this recipe.
- Fresh ginger - can also be a nice addition for a fresh touch.
How to make Mango Gazpacho
Preparing this mango gazpacho couldn't be easier to make!
Start by peeling the tomatoes, dicing all the veggies, and cutting mango chunks.
Transfer all the ingredients to a large pot or large bowl, and combine well with a timber spatula.
Let them macerate for one hour.
Add the mixture to a high-speed blender jar or food processor, and blend until smooth.
Transfer the mango gazpacho to airtight containers or pot with a lid, and let it cool overnight in the fridge.
Serve with a drizzle of olive oil, black pepper and toppings of choice!
Tip!! The cool temperature of this mango gazpacho is a must! You can also add an ice cube when serving.
Tip 2!! When resting overnight, sometimes it ends up with a thick consistency. If that happens, add a cup of cold water (start with ½ cup and add progressively) and mix well.
How to serve this chilled soup
Serve on a small bowl with a drizzle of olive oil and black pepper for a simple presentation.
If you want to go fancier, serve with finely diced veggies like cucumber, cherry tomatoes, red bell pepper, green bell pepper or purple onion. Firm avocado also makes a great topping!
You can also serve it in small glasses as an appetizer.
Why you will love this Tomato Mango Gazpacho
There are so many reasons to love this wonderful recipe:
It's very easy to make, and super refreshing. Ideal for light summer meals or a summertime dinner party.
Perfect for meal prep!
Mango is packed with nutrients: it's high in vitamin C and contains immune-boosting ingredients. Read more here.
Equipment
- Sharp knife
- Chopping board
- Large pot or large bowl
- High-speed blender or food processor
- Small or medium bowl to serve
Storage
Store the mango gazpacho in airtight containers in the fridge for up to 3-5 days. I love to store it in lidded glass jars of different sizes: individual portions to take to work, or larger portions to have at home!
Top tips to make the best Mango Gazpacho!
This mango gazpacho must be served very cold. Make sure it rests overnight in the fridge before serving. You can also add an ice cube when serving to make it extra-chilled.
When resting overnight, sometimes it ends up with a thick consistency. If that happens, add cold water and mix well. Start adding water little by little, until you reach the desired consistency.
FAQ
When resting overnight, mango gazpacho sometimes ends up with a thick consistency due to the high mango content. If that happens, add a cup of cold water (start with ½ cup and add progressively) and mix well until you reach the desired consistency.
Gazpacho is full of vegetables and healthy fats from the olive oil. Its rich in vitamins, antioxidants, fiber and minerals. It has a high water content and little calories.
Traditional gazpacho is made of tomatoes, cucumber, onion, green bell pepper, garlic, vinegar and olive oil. For the traditional version of gazpacho try this recipe.
Gazpacho is Spanish. Is originally from Andalucia, a region in the south of Spain.
Gazpacho can last in the fridge between 3-5 days. It depends on the amount of vinegar you add, but I always find it's safe up until 5 days.
More recipes for the summer heat
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Mango Gazpacho Recipe (Super Refreshing For Summer)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer, main
- Cuisine: Spanish
- Diet: Vegan
Description
This mango gazpacho recipe might become one of your new summer season staples! With a tomato base and the subtle sweetness of mango, it is super easy to prepare, refreshing, and delicious. It's perfect as an appetizer or light main for hot summer days. Vegan, gluten-free.
Ingredients
1kg of ripe yellow tomatoes (approx. 5) peeled
1kg of ripe mangoes (approx. 3 large)
1 yellow bell pepper
1 large cucumber (250-300 grams) - peeled if needed
½ brown onion
2 medium garlic cloves finely diced
½ tbsp Himalayan pink salt
1 cup extra virgin olive oil (EVOO)
¼ cup of apple cider vinegar
Instructions
-
Start by peeling the tomatoes, dicing all the veggies, and cutting mango chunks.
-
Transfer all the ingredients to a large pot or large bowl and combine well with a timber spatula. Let them macerate for one hour.
-
Add the mixture to a high-speed blender jar or food processor, and blend until smooth.
-
Transfer the mango gazpacho to airtight containers or pot with a lid, and let it cool overnight in the fridge.
-
Serve with a drizzle of olive oil, black pepper and toppings of choice!
Notes
If you can't find yellow tomatoes, green tomatoes or red tomatoes can be used instead.
The cool temperature of this mango gazpacho is a must! You can also add an ice cube when serving.
When resting overnight, sometimes it ends up with a thick consistency. If that happens, add a cup of water and mix well.
Store the mango gazpacho in airtight containers in the fridge for up to 3-5 days. I love to store it in lidded glass jars of different sizes: individual portions to take to work, or larger portions to have at home!
Serve on a small bowl with a drizzle of olive oil and black pepper for a simple presentations.
If you want to go fancier, serve with finely diced veggies like cucumber, cherry tomatoes or purple onion. Firm avocado also makes a great topping!
You can also serve it in small glasses as an appetizer.
Jose says
This mango gazpacho is the best! I came across this recipe and it has become one of my favorites for the mango season. The flavors are very well balanced and it's SO REFRESHING! I made it at a dinner party and everyone loved it 🙂