Sometimes, dinner should feel like a vacation. That’s exactly what this no-cook mango gazpacho delivers—a bowl of sunshine that tastes like you should be sipping it poolside in the Caribbean.
And the best part? It comes together in just 10 minutes, no stove required.If traditional gazpacho feels too tangy for you, this tropical twist balances ripe mango’s natural sweetness with cooling cucumber, a squeeze of lime, and just a hint of spice. It’s refreshing, nourishing, and honestly feels like summer in a spoon.
Why You’ll Love This Recipe
✔️ Done in 10 minutes, no stove needed
✔️ Sweet + savory balance that even picky eaters enjoy
✔️ Naturally vegan + gluten-free
✔️ Perfect make-ahead dish for hot weather
✔️ Doubles as a fancy dinner-party starter
Ingredients
2 ripe mangos, peeled and diced
1 large cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1 small red onion, diced
1 clove garlic
Juice of 2 limes
2 tbsp extra virgin olive oil
½ tsp sea salt
¼ tsp cayenne pepper (optional, for spice)
½ cup fresh cilantro
½ cup cold water (adjust for consistency)
Optional Garnishes:
- Diced avocado
- Toasted pumpkin seeds
- Coconut flakes
- Croutons
Instructions
1. Prep the produce. Dice mango, cucumber, pepper, onion, and garlic.
2. Blend the base. Add everything into a blender: mango, cucumber, bell pepper, onion, garlic, lime juice, olive oil, salt, cayenne, cilantro, and cold water. Blend until smooth.
3. Chill & serve. For best flavor, chill for 30 minutes before serving. Garnish with avocado, seeds, or croutons.
⏱️ Time required: 10 minutes (plus chilling)
🍴 Servings: 4
Nutrition Breakdown (per serving)
Calories: 210
Protein: 3g
Fat: 7g
Carbs: 35g
Fiber: 6g
Dietary Notes & Picky-Eater Tips
For kids: Reduce onion + cayenne, keep it sweeter with extra mango.
Keto option: Use half mango + more cucumber for lower carbs.
Gluten-free: Naturally gluten-free, just skip croutons or use GF versions.
Make-ahead: Even better the next day as flavors meld.
Freezer & Storage Tips
Fridge: Store in a sealed jar up to 3 days.
Freezer: Pour into freezer-safe containers and freeze up to 2 months. Thaw in fridge overnight and re-blend before serving.
Product Recommendation
To nail the perfect silky-smooth gazpacho, a high-powered immersion blender is a game-changer. I recommend the Breville Control Grip Immersion Blender — it saves counter space, purees soups directly in the bowl, and makes cleanup a breeze.
(Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases.)
Looking for more chilled no-cook inspiration?
Try this Cantaloupe Gazpacho Recipe or whip up a quick No-Cook Appetizer for a complete dinner spread.
FAQs
Q: Can I use frozen mango?A: Yes! Just thaw it first to avoid a slushy consistency.
Q: What if I don’t like cilantro?A: Swap with mint or parsley for a fresh twist.
Q: Can I make it spicy?A: Absolutely—add jalapeño or a dash of hot sauce to the blender.
Conclusion
This no-cook mango gazpacho proves that soups don’t have to be hot or complicated to be soul-satisfying.
It’s refreshing enough for summer dinners, elegant enough for entertaining, and healthy enough to make your body thank you. One spoonful, and you’ll understand why tropical flavors belong in your weeknight rotation.
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