Reviewed: May 24, 2012

I have made this recipe twice now. It is fantastic gazpacho...and so easy! I followed the advice of several other reviewers--dropped the OJ down to 1 1/2 c, blended the garlic cloves in with the mango and OJ, added about 1/2 T freshly grated ginger, and 1/2 tsp chipotle pepper flakes. My husband commented last night that this dish needs to be on heavy rotation while mangos are in season!! Love it!

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jillallison

Reviewed: May 10, 2012

SO GOOD! The only change I made was to puree the garlic and lime juice w/ the magoes, o.j. and evoo b/c I didn't want chunks of garlic in there and I wanted the lime juice to be well incorporated. This had great, fresh flavor and was a wonderful use for some over-ripe mangoes....so pretty too! I would make this again! Thanks for sharing. :)

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Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 5, 2011

Wow. This was even better than I was anticipating. I did make a couple of alterations for convenience and taste. I used a bit more than two cups of mango to finish up 2 mangoes and to make it thicker. I sauteed the garlic in the olive oil as I am not comfortable with raw garlic and skipped the onion since I was serving this to someone with an onion allergy. I'm pretty sure I forgot the lime juice and I think that would have added to it but it was wonderful anyway. I was glad to have help in the kitchen with all of the chopping. This was a bit of work to put together but well worth it.

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stephanie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 20, 2011

This was a great summer recipe and very refreshing. The only thing I would offer here is depending upon your knife skills, this recipe might take a bit longer to prep than suggested. I do not cut quickly, so it took me about 25 minutes longer to prep. The dish went over very well.

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Gina

Reviewed: Aug. 10, 2011

Delicious and I used Trader Joe's frozen mango which made it pretty easy.

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Lauren

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 4, 2011

We just did made this recipe last night, and it turned out so well! We left out the chopped veggies and put them on a plate so everyone could garnish as desired. We also put in a little less oj than mango as we wanted to taste the mango more. Such a flavorful delight!! And so refreshing on a hot summer night. We will be incorporating this into our summer soups! Thanks for sharing!

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griebelecooks

Cooking Level: Beginning

Reviewed: Jul. 21, 2011

Very refreshing and super-easy, with a nice blend of flavors -- perfect for this summer heatwave. I added ginger and a bit of curry powder for an extra kick.

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cassyl

Reviewed: Jul. 21, 2011

This was very different for me but surprisingly good. I'm not a big mango fan but like everything else so gave it a try. It's an interesting flavor blend. The cucumber was the only thing that I would possibly reduce next time. I used the cilantro and thought it added a nice brightness. The only changes I made were leaving out the oil and using way too big of a jalapeno. Therefore mine ended up a little too hot but I think I would make this again.

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linda2d

Cooking Level: Intermediate

Reviewed: Jun. 21, 2011

Loved this recipe. I'm not that crazy about gazpacho to begin with, so I thought the mango variation would make this more appealing for me. Turned out great; I added some corn because I had some on hand (and I just really like corn), and it complimented the other flavors pretty well. I also used basil, though I think cilantro might have added a stronger flavor. Cut back on the OJ like everyone said to 1 1/2 cups. The only bummer was that it didn't make as many servings as I had hoped. I used this for a main meal (and I guess I eat more than most), and it made a very generious two servings. Next time will double the recipe. Delicious! Very refreshing on a hot day.

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Lleblanc24

Reviewed: Jun. 18, 2011

Delicious!! I was looking for a nice summer soup to serve to my vegetarian boyfriend and this looked like just the thing. I followed the recipe exactly except for the jalapeno -- astoundingly, when I went to the store here in New Mexico I couldn't find one (???) and so bought a Fresno pepper. I think the jalapeno would have changed the flavor for sure, but we got the heat we needed from the Fresno. All in all a very tasty soup that only gets better the longer it sits.

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AZFiregirl

Cooking Level: Beginning

Home Town: West Hartford, Connecticut, USA

Living In: Mesa, Arizona, USA

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