Mango Gazpacho

Vegan MoFo #14 – Keeping with my tropical theme this week, here’s a recipe for mango gazpacho, or should I say MMMango gazpacho! It’s slightly adapted from I leave-out the jalapeno pepper and reduce the onion and garlic because I find them to be to strong in the original recipe (and I love garlic and onion)!

Mango Gazpacho - Raw, Vegan & Gluten-Free

Now I know that you folks in the Northern hemisphere are looking for warm soup recipes at the moment, but this is perfect for Sydney Australia right now, because we’re having a beautiful sunny weekend and the mangoes are ripe and in season.

Mango Gazpacho
Prep time
Total time
This refreshing mango gazpacho recipe is so easy to make. It's also raw, vegan, low-carb and gluten-free!
Recipe type: Soup
Cuisine: Spanish, Raw
Serves: 6
  • 2 cups mangoes, diced
  • 2 cups orange juice
  • 1 cucumber, diced and seeds removed
  • 1 red bell pepper (capsicum), diced
  • ½ red onion, diced
  • 1 small garlic clove, diced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp basil or cilantro (fresh coriander)
  • salt and pepper, to taste
  1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Add the remaining ingredients and pulse gently until mixed but still a little bit chunky. Season with salt and pepper to taste.
  2. Refrigerate until ready to serve. (Can be made several hours before serving.)
Adapted from

I like to serve this soup in glass tumblers and this recipe will fill about 6 of them.

Another option is to serve the gazpacho in little shot glasses, as an amuse-bouche before dinner, or appetizer at a cocktail party or buffet.

Mango Gazpacho - Raw, Vegan & Gluten-FreeVegan Month of Food


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