Mango Gazpacho


Serve this intriguing variation of gazpacho at your next summer gathering.

6 servings


  • 2 cups 1/4-inch-diced fresh mangoes

  • 2 cups orange juice

  • 2 tablespoons extra-virgin olive oil

  • 1 seedless cucumber, cut into 1/4-inch dice

  • 1 small red bell pepper, seeded and cut into 1/4-inch dice

  • 1 small onion, cut into 1/4-inch dice

  • 2 medium garlic cloves, minced

  • 1 small jalapeno pepper, seeded and minced (Optional)

  • 3 tablespoons fresh lime juice

  • 2 tablespoons chopped fresh parsley, basil or cilantro

  • Salt and freshly ground black pepper


  1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)


Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

147 Calories
5g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 147
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 5mg 0%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 8%
Total Sugars 20g
Protein 2g
Vitamin C 86mg 430%
Calcium 31mg 2%
Iron 1mg 3%
Potassium 405mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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