Chef Albert Manso Miras is the S.Pellegrino Young Chef for the Iberian and Mediterranean Countries.
![Gazpacho of Mango](/sites/default/files/styles/1_1_768x768/public/recipe_content_images/spyc_alberto_manso_miras.jpg.webp?itok=fqqn9gc-)
Courtesy of Chef Albert Manso Miras
Mango Gazpacho
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
Olive oil: 100 ml
Basil leaf: 100 g
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.
Cut the top of mango, as a lid.
![cutting Mango Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Step1_Alberto%20Manso.jpg.webp?itok=tJMUGRsR)
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.
![Removing seeds from mango Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Step2_Alberto%20Manso.jpg.webp?itok=wZzARPBa)
Reserve the pulp for the next step.
![Empty mango Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Step3_Alberto%20Manso.jpg.webp?itok=M2Obv7VK)
Clean the vegetables and put in a blender, add the mango pulp, vinegar, olive oil and water.
![Cut vegetables Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Step4_Alberto%20Manso.jpg.webp?itok=oT_2q9m1)
Blend for 4 to 5 minutes at maximum power. Strain the gazpacho and chill.
![Blending vegetables Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Step5_Alberto%20Manso.jpg.webp?itok=uhCdZJGG)
Blend olive oil and basil at maximum power for three minutes and strain.
![Blending basil Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Step6_Alberto%20Manso.jpg.webp?itok=7RsPM4Uv)
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.
![Gazpacho of Mango Albert Manso Miras](/sites/default/files/styles/1_2_768px_width/public/step_images/Final-Dish.jpg.webp?itok=-yPxAZ3O)