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Cut the top of mango, as a lid.
Courtesy of Chef Albert Manso Miras
Mango Gazpacho
Chef Albert Manso Miras is the S.Pellegrino Young Chef for the Iberian and Mediterranean Countries.
18 January, 2021
ingredients
Gazpacho of mango
Mango
4
Olive oil
150 ml
Water
100 g
Vinegar of Jerez
50 g
Plum tomatoes
140 g
Garlic
5 g, peeled
Scallion
45 g, bulbs cut into strips
Cucumber
60g, peeled and cut into pieces
Red pepper
25g, without seeds
For basil oil
Olive oil
100 ml
Basil leaf
100 g
To finish
Ice
This is a very tasty and simple dish to make at home, and perfect for hot summer days. It is quick, easy and delicious. The dish utilises the whole mango, even the skin, which is usually discarded.
Gazpacho is one of the most famous traditional Spanish recipes, and is usually made with Mediterranean ingredients such as tomatoes, garlic, onion, red peppers, olive oil and vinegar. This one is very different, as it has a technical complexity and a greater conceptual depth, but there are connections to traditional gazpacho, such as the use of vinegar as one of the main ingredients. It gives acidity, character and potency to this chilled soup.
Step 01
Courtesy of Chef Albert Manso Miras
Step 02
Courtesy of Chef Albert Manso Miras
Remove the seed from the pulp with a spoon, and very slowly remove the pulp leaving 0.5 centimetres thick of pulp around the skin.
Step 03
Courtesy of Chef Albert Manso Miras
Reserve the pulp for the next step.
Step 04
Courtesy of Chef Albert Manso Miras
Clean the vegetables and put in a blender, add the mango pulp, vinegar, olive oil and water.
Step 05
Courtesy of Chef Albert Manso Miras
Blend for 4 to 5 minutes at maximum power. Strain the gazpacho and chill.
Step 06
Courtesy of Chef Albert Manso Miras
Blend olive oil and basil at maximum power for three minutes and strain.
Step 07
Courtesy of Chef Albert Manso Miras
Fill a bowl with ice and place the mangoes in it. Fill them with very cold gazpacho.
Finish with a few drops of oil and basil.
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