Cold soup like gazpacho on a hot summer day makes a refreshing meal.
Mangospacho is a refreshing and fruity alternative to traditional tomato-based gazpacho. Mild rice vinegar is added to a mango purée along with extra-virgin olive oil, cucumber, red onion and fresh herbs. The result is savory without being overly sweet.
I start with a bag of frozen mango chunks for the base instead of using fresh mango because it’s easy and the result is a silky smooth purée. (Fresh ripe mango is added later in the recipe.)
When selecting and buying a mango, a ripe one will yield gently to pressing with your thumb and have a slight fruity aroma at the stem end.
Working around the flat pit of a mango can be tricky and the flesh slippery. Use a sharp chef’s knife to cut around the pit. The mango splitter from Oxo also makes the task easy.
To easily dice a mango, hold the mango half (flesh up) and make narrow slices all the way across the mango half. Turn the mango half and cut through the flesh the other direction making a checkerboard pattern. Scoop the flesh out and you have evenly diced mango.
A relish made with sweet crab, lime, spicy jalapeño and cilantro and placed atop the soup is the perfect accent. Serve as a first course for a special dinner, or serve with a salad for an elegant lunch.
Mangospacho with Crab – Jalapeno Relish
Serves 2
1 bag (10-ounce) frozen mango chunks, thawed (do not drain)
¾ cup water
3 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1 ripe mango, pitted and diced
1 mini English cucumber, seeded and finely chopped
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
Salt and black pepper, to taste
Combine the mango chunks, water, rice vinegar and olive oil in a food processor or blender; process until smooth. Transfer to a bowl.
Stir in mango, cucumber, red onion, chives, cilantro, salt and pepper to taste.
Refrigerate 1 hour to chill. Serve topped with relish.
Relish ingredients
6 ounces lump crabmeat, picked over for shells
1 medium lime, juiced
½ small jalapeño, seeded if desired and minced
1 heaping tablespoon chopped fresh cilantro
Salt and black pepper, to taste
Combine relish ingredients in a small bowl. Serve over mangospacho.
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