The mango, now so common in Mexican cuisine, was an immigrant to Mexico, transported from the Far East in galleons laden with exotic flavors such as cinnamon, ginger, and cloves. It adapted to its new home with gusto; Mexico is now the largest mango exporter in the world.


  • Gazpacho de Mango:
  • 3 ripe mangoes, peeled and pitted (or about 1 1/2 cups of frozen mango)
  • 1 tablespoon brown sugar, firmly packed
  • 2 tablespoons vegetable oil (not olive oil; it is too strongly flavored)
  • 1/4 cup rice wine vinegar, seasoned or plain
  • 1 cup water
  • 1 teaspoon minced ginger root
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon white pepper
  • 1 ripe mango, peeled, pitted, and finely chopped
  • 1 medium cucumber, peeled, seeded, and finely chopped (or 1/2 english cucumber)
  • Small red onion, peeled, and finely chopped
  • 2 tablespoons chopped chives for garnish (optional)


In two batches, puree the mango pulp in a blender with the brown sugar, oil, rice wine vinegar, and water until smooth. Add the ginger, salt, and pepper and blend. Add more water if needed to achieve the consistency you prefer. Add more salt if you like. Transfer to a large bowl. Reserving 2 tablespoons of each for garnish, stir the chopped mango, cucumber, and red onion into the soup. Cover and chill for at least 2 hours or overnight (also cover and chill the garnishes).

To serve, pour the soup into chilled serving bowls or cups, and sprinkle garnishes on top.

Serves 6. Mangoes are at their peak during the summer months, when you'll be able to choose from many different types, but I've made this soup even in the winter with frozen mango chunks, and it was still delicious. You can always adjust for sweetness or tartness by adding a bit more sugar or vinegar. This recipe conies from Martha Hyder, a remarkable and charming Texan, and the doyenne of the venerable Quinta Quebrada in San Miguel de Allende.

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Submitted 9/17/06.
Submitted By: b smith

Chilled Mango Soup