View Full Version : Mango-Cucumber Gazpacho
01-25-2006, 12:30 PM
4 cups diced cucumber (peeled and seeded)
4 cups mango juice (around 8 mangos)
1 cup diced mango
1 1/2 Tablespoon olive oil
handful of cilantro chopped
1 small lime juiced
2 teaspoons celtic sea salt
1 habanero (optional)
1 jalapeno seeded and diced (diced without seeding optional)
1 handful macadamia nuts crushed
1 tip of a green onion with about an inch of green finely diced
Blend 3 cups of diced cucumbers, 3 cups of mango juice, olive oil, lime, sea salt, jalapeno and green onion until smooth. I suggest a food processor because this will allow it to have some texture.
After you have blended, then add 1 cup of diced cucumber, 1 cup of diced mango, 1 cup of mango juice, chopped cilantro and the crushed macadamia nuts. Stir to mix ingredients well. Put in the refrigerator and let chill. I just put mine in the freezer to speed up the process.
Very important, the recipe really needs the lime. The lime mixed with the mango juice gives it that sweet and sour identity. You can't use a lemon either, it needs to be a lime. Also, you could probably substitute the macadamia nuts with cashews, but I recommend the macadamia nuts.
01-25-2006, 11:11 PM
Sounds delicious! However 8 mangoes! How many does this serve?
01-26-2006, 03:07 AM
The entire recipe takes 9 mangos (8 juiced and 1 cup of diced). It makes around a half gallon or so. I would say around 8 (1) cup servings at least, give or take.
This is a very very good soup, but like many of my recipes, it needs all of the ingredients to be complete. Accept for the habaneros, I realize those are too hot for some. In any case where I have a pepper that is too hot, just replace it with a jalapeno that is seeded. The seeds and membrane holding them are what create the majority of heat in a pepper. For example, in this recipe I used 1 habanero finely diced with the seeds and membrane. If I were to seed the peppers, I would have to put in 6 or more habaneros to have the equivalent heat range and even then it would probably still be shy of the heat level obtained with one habanero with seeds and membrane included.
01-26-2006, 01:35 PM
I expect you to be coming out with a recipe book before too long ;)
01-26-2006, 02:10 PM
tracyinfo, let me know how it turns out if you decide to make the recipe.
berrienoire, I am grateful for the encouraging words. However, I have no interest in coming out with a recipe book. My only wish is that people benefit from the information I share.
01-26-2006, 02:19 PM
...but, ya never know ;)
01-26-2006, 08:27 PM
Samuel, You have to do a recipe book-or even an "e-book." You are so creative/inventive. thanks for the inspiration... :p
01-30-2006, 02:46 PM
Samuel, I just finished making my first batch of this Mango/Cuke Gazpacho- FANTASTIC !!! :p :p :p
I only had 7 mangoes, so I adjusted the recipe down a bit & used a Serrano pepper instead of a Jalepeno...We just can't tell you how much we love it. We did do a quick taste-test- but waited a full hour or more in the fridge until we actually had our delictable treat.
If anyone hasn't tried these wonderful Gaxpacho recipes-courtesy of Samuel-you are truly missing out.
Wait...there is more...I cannot throw-out juicing pulp...so just wait until you see the Mango/banana/coconut pie that is in the freezer right now...I'll post later w/the recipe..& photos . Very simple to make...
3 Cheers to Samuel ...
01-30-2006, 03:06 PM
lanasq (Lana), glad you like the Mango-Cucumber Gazpacho. That recipe used to be a chore to make before I received my mango splitter. Now I just peel the mangos with a vegetable peeler, then split them with the mango splitter.
Mangos are more dense than pineapples, this is why I designed the recipe to have juiced mango instead of blended mango.
Your picture of the bowl of Mango-Cucumber Gazpacho looks great. I used a spring onion as garnish on my bowl of Pineapple-Cucumber Gazpacho today and it really helps give a great aroma. The cracker you add also adds a special touch as well. I see your using fresh cilantro, very good. I could be mistaken, but it looks like you have 2 pieces of red fresno pepper added for garnish. One thing that I do sometimes is add fresh cilantro leaves before I blend the recipe in a processor so that I can distribute a fresh cilantro flavor through out the recipe. I also add a bit of agave nectar to this recipe some times if the mangos are not sweet enough, not too much though, just enough to bring out the mango flavor. In addition I sometimes add more limes to create that sweet/sour conflict and that really helps.
I just received a shipment of fresh macadamia nuts from Miami. Macadamia nuts are the best for this soup, even though I have used brazil nuts before.
01-30-2006, 03:25 PM
Here is the picture of the mango splitter.
01-30-2006, 03:25 PM
Samuel, oh yes I put a bunch of cilantro in before blending & then garnished as well. I love cilantro & also used the Macadamias. The crunch & flavor of the Macs really make the soup. I get mine from Glasers as well.
I saw that mango slicing gadget on another post & I will be ordering immediately. My husband loved this gazpacho ( said it was one of the best things I ever made). I want to always have some on hand as I enjoy it as well. ..
I also used more lime..I was so lucky to find some perfectly ripe mangoes. :p
Thanks for the encouraging words...
PS. Wait until you see the mango/banana/coconut pie....
01-30-2006, 03:32 PM
That is great that your husband liked it. Is he a "chilehead" also?
Here is the link for anyone who wants to buy the OXO Good Grips Mango Splitter directly from OXO.
Lana, was that red fresno pepper by the way?
01-30-2006, 03:44 PM
Samuel, He's a somewhat "chilehead", but my brother is very hard core. He can do shots of "Very Hot Sauce" & has some training in the culinary arts. I intend to blow him away w/a very spicy version of all these gazpachos.. He will be equally impressed.
Yes, It was a "Red "Fresno Pepper". I seeded before I was even thinking-but will not do that again. :cool: I am going to order the slicer now.
01-30-2006, 06:39 PM
As promised, I had to use my mango pulp for a pie & I think it is pretty good.
Pulp from 6 mangoes ( I bet you could use 3 whole-non juiced mangos w/the same results if you did not want to make the gazpacho.)
1/2 cup Alissa's coconut oil
2 Lg bananas
1 tsp vanilla
1 tbsp agave
This is the filling...Mix in food processor...
Crust 6 dates-should soak... but I did not - but do take pit out
2 cups pecans
2 tbsps. lemon juice
Mix in food processor until it is well blended & you can press into a pie plate.
Add the filling. Dust w/coconut flakes & garnish w/some pecans.
Place in freezer for a while to firm up.*** Note...I did find a few spots where the coconut oil "froze-up". did not bother me as I love the taste, but be sure to mix well. Enjoy.... :p
01-30-2006, 06:54 PM
Can i have a piece? :D
01-30-2006, 06:59 PM
lanasq (Lana), that looks very good. Glad to see you came up with a good use for the mango pulp.
01-30-2006, 07:32 PM
Goddess girl, Samuel, thanks for the compliments. I just had to use that awesome pulp... :p
01-30-2006, 07:38 PM
I threw my mango pulp away. I guess I am a sinner :(
Lana, your pie looks delicious! Thanks for the recipe!
If I were to make your gazpacho for our potluck of about 15 people, would halving the recipe be enough? I would love to take it. May I tell them your recipe if I give you all the credit?
01-30-2006, 10:37 PM
Nini, yes, you may tell them the recipe. As far as serving 15 people, you will need to double the recipe at the least. Probably be best if you triple it.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.