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This sweet and savory variation on gazpacho soup uses mangoes, tomatoes, jalapeño, cilantro and lime juice to make a fresh-flavored summer starter.

A serving of mango gazpacho soup, garnished with chopped mango and cilantro, served in a clear glass with a napkin, spoon, pepper mill, and jar of seasoning in the background.

This recipe is a sweet and savory variation on gazpacho soup that combines juicy mangoes and fresh tomatoes with jalapeños, red bell pepper, onion, orange juice, lime juice and cilantro.

It makes a tasty (and healty) starter for light summer meals and can easily be adapted to a variety of flavor profiles by substituting or adding a few simple ingredients.

Check out our recipe notes for Indian, Thai and Jamaican variations.

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A serving of mango gazpacho soup, garnished with chopped mango and cilantro, served in a clear glass with a napkin, spoon, pepper mill, and jar of seasoning in the background.
5 from 1 vote

Mango Gazpacho Soup

This sweet and savory variation on gazpacho soup uses mangoes, tomatoes, jalapeño, cilantro and lime juice to make a fresh-flavored summer starter.
Prep: 20 minutes
Total: 20 minutes
Servings: 3 to 4 servings (3-1/2 cups)

Ingredients

  • 3 large ripe mangoes, peeled, pitted and cut into chunks
  • 4 large plum tomatoes, cored and roughly chopped
  • 1 to 2 jalapeño peppers, stemmed, seeded and quartered
  • 1/2 medium red bell pepper, stemmed, seeded and roughly chopped
  • 1/3 cup sweet onion, chopped
  • 3 tablespoons orange juice
  • 1/4 cup freshly squeezed lime juice, plus more if needed
  • 1/3 cup coarsely chopped fresh cilantro
  • 3/4 teaspoon salt
  • Freshly ground black pepper
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Instructions 

  • Place the mangoes, tomatoes, jalapeño pepper, red pepper, onion, orange juice, lime juice, cilantro, salt and few grinds of black pepper in a blender or food processor.
  • Blend until smooth, taste and adjust the seasoning and add a little more lime juice if desired.
  • Transfer the gazpacho into individual serving bowls, cover and chill for at least an hour before serving.

Notes

Flavor variations:

  • Give this soup an Indian flair by adding a bit of yellow curry powder (1/2 teaspoon or more to taste) and a tablespoon of chopped fresh ginger.
  • Try a Thai-inspired version by adding 1 or 2 finely minced kaffir lime leaves and a dash of fish sauce in place of some of the salt.
  • Another option would be to kick up the heat considerably and make a Jamaican jerk version by swapping the jalapeño for a half (or more if you like) of a habanero pepper, then adding ground allspice, cinnamon, and nutmeg to taste.

Nutrition

Calories: 165, Total Fat: 1g, Sodium: 591mg, Carbohydrates: 40g, Fiber: 5g, Sugar: 34g, Protein: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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