Mango Gazpacho

I bring you a new recipe for gazpacho. This time, I tried a variety with mango, one of my favorite fruits.

This recipe has been a success at home. I made four different varieties of gazpacho, and my family tried them all. Mango gazpacho was their favorite. 

Garlic and onion are two of the ingredients present in many recipes of gazpacho, and of course,  they’re present in the traditional “Gazpacho Andaluz.” They’re quite strong flavors, but my kids have been used to them from a very young age. They enjoy the taste, and I’m pleased because garlic is well-known for its antimicrobial properties.

Ingredients

• 4 medium-sized (500 grams) ripe tomatoes
• 2 ¼ cups (375 grams) mango
• ½ onion
• 1 garlic clove
• ¾ cucumber (approx. 140 grams)
• 2 ½ tablespoons (15 grams) ginger
• ¼ cup (50 grams) olive oil 
• 4 tsp (20 grams) apple cider vinegar 
• ½ teaspoon Pink Himalayan Salt

A Tip Before Beginning

How to Know a Mango is Ready

There are a few helpful tips to help you to know when a mango is ripe enough to use.

First, you can know by the skin. Squeeze the mango gently. If you can “lightly push” with your fingers into the skin (in the same way as you can feel an avocado), that is a good sign.

Another sign is color, though this will depend on the variety. I tend to find green mangos will have red or yellow patches when they are ripe.

Another way to know is the smell. Try to smell close to the stem. If there is no smell, the mango is still unripe. On the contrary, if you get a strong sweet smell, that is indicative that the fruit is ready.

Instructions

Step 1 – Wash the Fruit and Vegetables

Peel the onion and the ginger. Put the vegetables and the fruit in a glass salad bowl, cover it with water, and add vinegar and a teaspoon of baking soda. Let it soak for around 10-15 minutes. Put everything in a strainer and let it dry there.

Step 2 – Cut the Tomatoes

Once the tomatoes are dry, cut them in quarters and add them to your food processor.

Step 3 – Add the Cucumber

Peel the cucumber and slice it. Add it to your processor.

Step 4 – Add the Onion, Garlic, and Ginger

Next, add ½ onion chopped in half, 1 garlic clove, and the ginger.

Step 5 – Add the Mango

Peel the mango and cut it into pieces. Put it in your food processor.

Step 6 – Add Olive Oil and Vinegar

Add the olive oil and apple cider vinegar.

Step 7 – Add Salt

Add Himalayan pink sea salt.

Step 8 – Blend Together

Once you have added all the ingredients, blend them together for 4-5 minutes.

Step 9 – Store in the Fridge

Once the gazpacho is ready, you should store it in the fridge for at least one hour. If you are in a hurry, put it in the freezer for 30 minutes, and it will be ready. 

Don’t leave it in the freezer for more than 30 minutes. Once the gazpacho is frozen and defrosted, it won’t taste as fresh.

Presentation

I usually serve the gazpacho on a deep plate and add the toppings. But again, if you wish to make it more fun, you can serve it in a cocktail glass, as mentioned in my Watermelon Gazpacho recipe. 

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