Mango Gazpacho is a fun twist on traditional gazpacho that’s light, sweet, tangy, and healthy. Besides being absolutely delicious, it’s super easy and perfect on a hot summer day!

Why This Recipe is a Keeper!

Mango Gazpacho is a refreshing alternative to tomato gazpacho, especially for people who can’t have tomatoes. It’s sweet but has the right amount of acidity from a hint of lime and mild rice vinegar. This easy tropics-inspired Mango Gazpacho recipe starts with frozen mango to create a smooth base. Then, diced fresh mango is added along with the crunch of cucumber, red onion, Serrano chiles for heat, and cilantro for an herbal note.


  • 1 bag (10-ounce) frozen mango chunks - thawed (do not drain)
  • 3/4 cold water - or as needed
  • 1/4 cup rice vinegar - or as needed
  • 2 tablespoons lime juice - or as needed
  • ▢1 tablespoon fruity extra-virgin olive oil
  • 1 large mango - pitted and diced
  • 1/2 large English cucumber - or 1 Kirby, seeded and finely chopped
  • 1/2 small red onion - finely chopped (approximately 1/4 cup)
  • 1 small jalapeno, serrano or Fresno pepper - finely chopped
  • ▢2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges - for garnish
  • Instructions

  • Combine thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor, blender, or bowl if using an immersion blender.
  • Process until smooth. Transfer to a bowl or keep in the bowl if you use an immersion blender to puree.
  • Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste.
  • Add additional rice vinegar and lime juice to taste as needed. Refrigerate for 1 hour to chill.

  • Recipe from A Chef's Kitchen.