Is it really summer in India if we aren’t obsessing over mangoes?
We wait all year for this wonderful time when juicy, sweet, seasonal mangoes are in abundance everywhere. And, when surrounded by a surplus of gorgeous fruit, we can’t help but be inspired to use it in all the ways possible.
Mangoes are delicious on their own, and indulgent when topped with a scoop of vanilla ice-cream. I also love them in all desserts for as long as they’re in season. But, you know what’s also unexpectedly wonderful? Adding sweet fruits like mangoes to a traditionally savoury recipe! Mango salsa, mango salad, mango soup?
In this mango gazpacho, a hint of mango adds a subtle sweetness to an otherwise classic savoury summer soup. Mangoes are blended with cucumber, bell pepper, onion, and garlic; flavoured with lime juice, chilli, and coriander. The mango in this is detectable, but not overpoweringly sweet, as it’s balanced with acidic ingredients. We first made this in our summer foods cooking workshop, and this recipe was instantly a big hit amongst the group on a swelteringly hot day! This soup is a burst of zingy tropical flavours, and when served chilled makes for an ideal meal on hot summer days.
This cool, silky, bright soup is great as a side dish, for an al-fresco lunch, or served as an appetiser for a summertime dinner party. It goes wonderfully served alongside crusty warm bread, summer salads, or accompanied with grilled meat/vegetable skewers. This would also pair well with seafood like grilled fish or shrimp.
You can make a big batch of the gazpacho on the weekend and have it for lunch throughout the week — it keeps really well in the refrigerator for 4-5 days. In fact, as it sits longer, the flavours really mingle together and this tastes even better the next day!
Always serve it chilled; warm gazpacho is quite terrible. I like to stir in small diced cucumbers and bell peppers as a topping for crunch, and garnish with micro greens when I have them on hand. The micro greens are nutrient-dense, and also elevate a really simple dish by making it look delicate and pretty!
- 2 cups diced mangoes
- 2 cups orange juice
- 1 cucumber, diced
- 1 red or yellow bell pepper, diced
- ½ red onion, diced
- 1 clove of garlic
- 3-4 tablespoons lime juice
- 2-3 tablespoons olive oil
- 1 green chilli or jalapeño (as per taste)
- 3 tablespoons chopped coriander
- Salt and pepper, to taste
- For the topping: 1 cup mix of finely diced mango, cucumber, bell pepper
- To garnish: 1 cup micro greens (optional)
- Blend the mangoes and orange juice in a blender until smooth and puréed.
- Add the cucumber, bell pepper, onion, garlic, lime juice, olive oil, green chilli, along with a cup of iced water and blend again. Add more water if you prefer a thinner consistency, or leave it as it is for a thicker gazpacho.
- Season with salt and pepper. Taste and adjust according to preference — add more lime juice for zing, chili for heat. Quick tip — the flavours mellow down once chilled, so season accordingly. Stir in the chopped coriander.
- Let the gazpacho chill in the refrigerator for 4-6 hours before serving. This allows the flavours to mingle.
- To serve, divide into bowls. Top with the mix of mangoes, cucumber, and bell pepper. Garnish with micro greens if using.
Did you make this mango gazpacho recipe?
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