Mango Gazpacho

Summer is officially here! Like I mentioned on this post Mexico City summers are cool and wet. It has been rainy and in the 60s since last Saturday. However, I hear from my friends that in many parts of the US it has been humid and extremely hot. It is to all of you I want to dedicate this recipe.

When I decided to roll Mango Mania 2012 I knew I wanted to include some kind of cold soup. I was inspired by a delicious soup I had last year in Azul  Condesa for their mango festival. It was cold, it was creamy, it was just delicious. I’m still planning to make something similar, but in the meantime here’s another great cold soup to keep you cool.

Gazpacho is a Spanish tomato-base soup that is made with raw vegetables and served cold. It’s widely popular in Spain and Portugal during the summer months because of its refreshing qualities. Oddly enough, I have never made the original gazpacho but have experimented with the idea and made a green grape and a watermelon gazpachos that turned out delicious and refreshing. And now I bring to you my latest gazpacho creation using my favorite fruit as the main ingredient. And I got to use the brand new food processor Jon gave me for my birthday!

Mango Gazpacho
Recipe type: Soup
Cuisine: Spanish/Mexican
Prep time: 
Total time: 
Serves: 6
  • 3 ripe manila or ataulfo mangoes, peeled and cut in cubes
  • ½ cup orange juice (optional, see note below)
  • ½ white onion
  • 1 garlic clove
  • 1 medium cucumber, peeled
  • 1 yellow bell pepper, seeded
  • 3 to 4 stalks of celery
  • ¼ cup extra virgin olive oil
  • salt and white pepper to taste
  • 1 avocado, cubed
  • mint leaves for garnish
  1. Using a food processor blend mango, onion and garlic. Use some orange juice if necessary (see note below).
  2. Add the rest of the ingredients, except avocado and mint leaves, and pulse until they get roughly chopped. If you want a smoother consistency blend for longer.
  3. Chill the gazpacho for at least two hours and served in chilled bowls or glasses.
  4. Garnish with avocado and mint leaves and stay cool!
 Note:  Manila and ataulfo mangoes have a buttery and not fibrous flesh that makes them perfect for this recipe. When ripe they’re soft and juicy and you might not need to add orange juice, only if you want a smoother and more soupy consistency.

¡Buen provecho!


  • Marvelously refreshing and so flavorful! Very interesting and really original.



  • We’re in the steambath here in southern New England, and this gazpacho looks good enough to dive into!

  • Another great one. So original and beautiful. Love the photos 2.

  • This is a great idea! I love gazpacho and I like experimenting with new versions, this one looks worth it if only for that amazing color.

  • This is a unique and different dish to me. I would try it for sure.

  • Wow Ben, this mango gazpacho looks awesome, so flavorful with all the veggies “hidden” in it. Love the color as well.
    Thanks for this recipe and hope you are having a great week :)

  • It hit 106 in DC today! Need this so badly!!

  • It has not hit those seasonal hot temperatures here in the west as yet despite summers arrival, but that would not stop me from enjoying this refreshing soup Ben.

  • I love to gazpacho and cold soups in general, and your version of mango gazpacho looks wonderful. I never thought to put orange juice in mine, but will definitely try it.

  • I tend to not love tomato-based gazpachos….but mango-based? Swoon.

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