Creamy Mango Gazpacho Recipe

Did you think gazpacho could only be made with tomatoes? If so, you’re in for a surprising treat with this easy-to-make and irresistible mango gazpacho recipe.

Mango gives the gazpacho a creaminess you can’t get from the tomato version (not disrespecting tomato gazpacho in any way of course!).

It’s just that the mango takes gazpacho to a whole new level. Or maybe it’s just the variety that makes me fall in love with this recipe.

So, when you’re ready, gather the ingredients together and let’s get to it.

Because once you’ve prepared the ingredients, this mango gazpacho can be made and ready to eat in just a few minutes.

Table of Contents

Ingredients for Mango Gazpacho

Obviously, you’ll need some mango lol! How much you add is a matter of choice and practice.

The more often you make gazpacho, the better your results will become as you learn to tweak everything to fit the taste to exactly how you like it best.

But basically, you can use one mango or two, depending on how generous you’re feeling.

Just remember the golden rule of gazpacho – play with the ingredients until you get a result that has that wow factor.

Typically we would add a couple of tomatoes to the mango gazpacho – it gives a slightly more intense colour and creates the base.

But you could omit the tomato if you wanted – just be sure to add extra mango in that case.

Next comes pepper – we use a slice of red pepper because of the colour. You can totally switch it for green if you have nothing else to hand.

Onion is optional so make your choice and try it out. Next time, try the opposite option and decide which you prefer. I switch it around each time, sometimes adding a bit of onion and sometimes not.

I also only add onion if I have sweet onions in the fridge.

Cucumber – a piece of cucumber is enough for me, though some people add a whole (small Spanish) cucumber to the mix.

Garlic is essential – though you can choose how strong you like it. I prefer my gazpacho not too strong on the garlic front, so I add a small clove or I cut a larger clove in half.

Vinegar is another essential component of gazpacho – but you can choose which type of vinegar you prefer. The traditional choice is white wine vinegar, though you can also use apple cider or sherry vinegar.

Tip: if your gazpacho lacks a bit of flavour, it’s often because you haven’t added enough vinegar.

Olive oil’s another essential ingredient and it creates the emulsion that we love in a great gazpacho. If you omit the oil you will not get the same creamy results.

Finally, salt is also crucial for enhancing the taste of this delicious recipe and to be honest, when I first learned how to make gazpacho zing (my gazpacho didn’t use to be quite so punchy as it is now), I was surprised by how much salt goes into it.

So do the taste test and keep adding salt until the flavour pings enough for your liking.

Ice – add ice to the blender so that you can eat the gazpacho immediately.

Alternatively, you can put a jug of gazpacho into the fridge and wait for it to cool down, but I find the gazpacho tastes at its absolute best when it’s just been made.

Other Gazpacho Recipes

• Traditional Spanish Gazpacho recipe
• Cucumber & Avocado Gazpacho

Method for Making Mango Gazpacho

Alternatively, you can serve gazpacho in a glass but I much prefer a bowl because the toppings play such an important part in this dish. And if you serve it in a glass you can’t fit so many toppings on top.

Which Toppings Go With Mango Gazpacho?

Although there are no rules for what you can put on top of your gazpacho, there are a few things which go together beautifully.

Here are the toppings which I choose from when I’m making a mango gazpacho.

Other possible toppings are: