Photo by Jennifer Rice Mouthwatering Mango Gazpacho
Anything involving mangoes is a yes in my house. I am lucky enough to live next to a mango farm in Spain and I get a surplus given to me. Turns out if the mangoes have the slightest mark the stores will not take them as people will not purchase fruit that looks at all unattractive (lucky me, I love ugly fruit)!
One thing I have noticed since moving to Spain is how young people look. As I started investigating, I discovered that mangoes contain high amounts of vitamin A and vitamin C, which help to produce collagen. Collagen helps to slow down the skin’s aging process.
This is a really simple gazpacho recipe that is perfect for a summertime dinner party. I like to add small bowls of diced peppers and cucumbers to sprinkle on top and a lime wedge when served.
If you are looking for a traditional gazpacho, here is the perfect Andalusian gazpacho recipe.
Ingredients
- 3 cups mango chopped
- 2 cups orange juice fresh squeezed
- 1 large cucumber chopped, seeded and peeled
- 1 small Spanish onion chopped
- 1-2 cloves garlic diced
- 4 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 handful cilantro or basil if not a cilantro fan
- 1 small red pepper seeded and chopped
- 1 small jalapeño seeded and diced
Directions
- In a processor, add mangoes, orange juice and oil, and blast until pureed.
- Leaving out the cilantro, add the remaining ingredients and blend until achieving a consistency that you like.
- Refrigerate for 1 hour.
- Sprinkle the basil or cilantro over the gazpacho just before serving.
Chef Notes
If you end up with a bunch of mangoes they freeze really, really well, and make the best snacks!
- Cut mangos into cubes
- Arrange on a baking sheet (small enough to fit in freezer) so they are not touching
- Cover and pop in freezer until completely frozen
- Pop a handful into individual freezer bags
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