Mangospacho

Recipe by PaulaG
READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar.
  • Puree until smooth.
  • Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours.
  • In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro.
  • Cover and refrigerate until cold.
  • To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture.
  • Sprinkle with remaining cilantro.
  • Serve immediately.
  • The prep time assumes that you are using canned mango.
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