Best 5 Mango Gazpacho Recipes

MANGO GAZPACHO

Steps:

• Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

MANGO GAZPACHO

Steps:

• 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.

MANGO GAZPACHO WITH PICKLED SHRIMP

Steps:

• For pickled shrimp:
• Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
• For gazpacho:
• Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
• Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

MANGO GAZPACHO RECIPE BY TASTY

Steps:

• Add mangoes, cucumber, onion, green bell pepper, cilantro, lime juice, champagne vinegar, and salt to a food processor or blender.
• While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
• Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
• Serve the soup chilled and garnish with a slice of cucumber, a slice of lime, and a sprig of cilantro.
• Enjoy!

MANGO GAZPACHO

Steps:

• Directions: As you prep the ingredients, place them in a large bowl: Peel and pit the mangoes, then cut the flesh into 1/4-inch dice to yield about 2 cups. Peel the cucumber and cut into 1/4-inch dice to yield 3 cups. Cut the kernels from the ear of corn to yield about 1 1/3 cups. Trim the scallions and cut the white and light-green parts crosswise into thin slices. Seed the cubanelle and jalapeno peppers, then finely chop. Mince the garlic. Finely chop the roasted red pepper. Cut the orange and limes in half, then squeeze their juice into the bowl, to yield a combined 3/4 cup. Stir in the water and mango nectar, then the vinegar, salt and sugar. Cover and refrigerate while you make the green sauce. Combine the basil, cilantro and pine nuts in the bowl of a mini food processor. Pulse to finely chop. With the motor running, gradually add enough of the oil to form a smooth, pestolike sauce. Divide the fruit soup among individual bowls. Drizzle equal amounts of the green sauce over each portion of soup. Serve while cool.