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Serves 10-12 four ounce servings
Prep time 20 minutes
Dietary Gluten Free, Plant-based, Vegetarian
Meal type Appetizer, Soup, Starter
Misc Gourmet, Pre-preparable, Serve Cold
By author Aloha Cooks
Mango Gazpacho is a low-calorie, quick and easy recipe that is a refreshing Summer treat with a spicy bite!


  • 1 Mango, very ripe (remove pit and peel)
  • 1 Cucumber, peeled (English cucumbers are sweeter, reserve portion for garnish)
  • 1 Jalapeno Pepper (remove seeds and membranes or leave for more heat)
  • 1 small Onion (peeled and quartered)
  • 1 Garlic clove (peeled)
  • 1/4 cup Cilantro (leaves and stems chopped and loosely packed)
  • 1 Lime (fresh squeezed)
  • 1 tablespoon Coconut Oil (unrefined and virgin or use Extra Virgin Olive Oil)
  • dash Celtic Sea Salt or Himalayan Salt (to taste)
  • 1 dash Fresh Ground Pepper (to taste)
  • Extra Virgin Olive Oil (for garnish)
  • Cucumber (diced with skin on for garnish)


If you can't find a fresh mango then substitute with ripe, juicy peaches. Or use frozen mangos or peaches.


Step 1.
Put all ingredients in food processor or blender and mix well. Make sure to reserve a small portion of the cucumber with skin on for garnish.
Step 2.
Refrigerate until thoroughly chilled.
Step 3.
Ladle chilled gazpacho into very small serving bowls or "shot" glasses for food tastings.
Step 4.
In the middle of each serving, drizzle a spoonful of extra virgin olive oil on top of it.
Step 5.
Dice remaining piece of cucumber into fine pieces with skin on and float a small spoonful on top of the oil on each serving.
Step 6.
Serve and enjoy!

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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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