The Atlanta Journal-Constitution
MANGO-ZPACHO
Claudine Molson-sellers had two inspirations in creating this recipe. First was that she’s always loved gazpacho, dating from when her mother would make cold soups every summer including traditional gazpacho. Second was that she and her husband were on safari in the Serengeti and Masai Mara in 2001, and the juices served at the Serena Lodges where they stayed had chopped fruit in them.“it was a simple addition but so satisfying. And since my husband loves mango, I combined those inspirations for this recipe.”
We tested this recipe with Ataulfo, or honey, mangoes, and it took four mangoes to make 2 cups diced fruit. We also tested it with the commonly available Tommy Atkins mango and needed about 2 ½ mangoes for the same quantity of fruit.
2 cups mango nectar, more if desired
2 cups finely diced mango
½ cup water, more if desired
¾ cup diced peeled and seeded English cucumber ½ cup chopped cilantro or basil
½ cup diced red bell pepper
¼ cup diced red onion
1 minced seeded jalapeno, optional 3 tablespoons unseasoned rice vinegar 2 tablespoons lime juice
1 tablespoon lemon juice, more if needed 1 tablespoon minced garlic
1 tablespoon grated fresh ginger, optional Salt
Sprig of basil for garnish, if desired
In a large pitcher or half gallon jar, combine mango nectar, mango and water. Stir in cucumber, cilantro or basil, red pepper, red onion, jalapeno if using, rice vinegar, lime juice, lemon juice, garlic and ginger if using. Cover and refrigerate at least 1 hour. Taste for seasoning, adding salt and more lemon juice, if desired. Add more mango nectar or water to create a thinner consistency, if desired. Keep refrigerated until ready to serve. Garnish with a sprig of basil, if desired.
Makes 6 cups.
Per 1-cup serving: 110 calories (percent of calories from fat, 4), 1 gram protein, 26 grams carbohydrates, 2 grams fiber, trace total fat (no saturated fat), no cholesterol, 7 milligrams sodium.