If you are in need of a bright and tropical appetizer, I have got your covered!
This mango gazpacho is super fresh! We pair mango with avocado for a rich and creamy texture, ginger and lime for freshness, and a touch of chili for a little bit of heat. It takes just a few minutes to prepare and 8 ingredients!
Preparing this gazpacho takes no more than 10 minutes. Simply peel your mango, remove the seed and add to a blender.
Then, for richness and creaminess, we add a whole avocado. It tones down a little bit the sweetness that comes from the mango.
Note: The color of your gazpacho can go from light green to yellow depending on the avocado and mango used (ratio, variety, and ripeness), so don't worry if you don't get the exact same color. Also, if you want a slightly more tart/less sweet gazpacho, use a mango that is not too ripe.
To make our gazpacho a little bit more exciting, we also add garlic, fresh ginger, soy sauce for umami, and lime juice and mint for freshness. Blend everything until smooth and it's ready!
This gazpacho has a great balance of sweetness, saltiness, and spiciness. It's delicious served chilled as an appetizer or as an "amuse-bouche"!
Looking for more fresh appetizers? Check out this Creamy Cucumber Gazpacho, Quinoa Green Salad, or this 10-Minutes Ginger & Kale Salad!
Let me know in the comments if you try this recipe!
Spicy Mango Gazpacho
Ingredients
- 1 large mango
- 1 avocado pitted
- ½ cup water
- 1 tablespoon soy sauce
- 2 tablespoon lime juice
- 2 cloves of garlic
- ¼ teaspoon ground chili powder
- 2-3 fresh mint leaves
- 1 tablespoon minced ginger
- ⅛ teaspoon salt adjust to taste
Instructions
- Peel and dice the mango. Add to a blender with the avocado, water, soy sauce, lime juice, garlic, chili powder, mint leaves, ginger, and salt. Blend on high-speed for 20-30 seconds, or until smooth.
- Taste and adjust the seasonings to your liking, adding more chili and/or ginger for spiciness, salt/soy sauce for saltiness, and water if you want a thinner consistency.
- Transfer to a large bowl or saucepan and refrigerate for at least 1 hour. Serve fresh as an appetizer in shot glasses, or small bowls. Top with mint leaves and a pinch of chili powder.
- Gazpacho will keep for up to 3 days in the refrigerator.
Awesome recipe. Thank you. The mango tree in our yard is going nothing this year. I have a surplus of them. Once again I really enjoy your recipes and appreciate what you do for us.
You're welcome Julie! Thanks for your kind words 🙂 How lucky are you to have a mango tree in your yard!
Sorry the message should have said our mango tree is going nuts this year.
Inversely, but the same, our walnut tree is going full on mango this year.
NUM NUM NUM NUmmmmmmm
Thank you for always delivering!
😉
Hi Thomas only recently discovered your site and now.a avid follower keep up the good work also I tried to make the seitan steak it tasted terrible do t know if I've done something wrong
Hi James, thanks for your kind words!
If you had trouble with a recipe I would recommend posting on the actual recipe post. I guess you are referring to the High-protein vegan burgers, did you use the exact ingredients?
Love this recipe and planning to try it this week! Do you have any chicken recipes you might recommend as a pairing with this gorgeous mango gazpacho?
Thanks! I'm afraid I have not since this is a fully vegan blog 🙂