I have been inspired lately by Lesley’s multiple mouthwatering food pics & recipes that she has posted on her blog, so I thought it was time to finally share one of my own. I first tried this recipe for Mangospacho (from the “Stop and Smell the Rosemary” cookbook by the Junior League of Houston) while we were living back in Arlington, VA, but I have to say it was inferior to the two times I’ve made it here in Mexico, land of magical mangoes.
This Mangospacho is a fantastic cold soup, jam-packed with healthy fruit and veg. In fact, the only deviant from our festival of nutritious produce is a mere half-cup of olive oil, and one can argue that that is “good fats” which makes it ok. The recipe is very easy to make; it just takes some time as there is a fair amount of chopping involved. (Maybe allow 45 min for prep?) Also, you’ll need a food processor or blender for pureeing the mango-licious base. While you could sample it as soon as you’ve assembled everything, it tastes better after it’s had a sit in the fridge for several hours to let all the flavors blend together. In interest of full disclosure, I rarely last more than ~45 minutes before I am compelled to have a bowl, but the flavor is definitely superior the next day. You can find the recipe below along with a few notes from my experience.
I will also use this opp to plug one of my favorite cooking-related finds from a couple years back–Tastebook. Tastebook is a site where you can type in your own recipes (or steal them from popular cooking websites), and then assemble them into a printed cookbook with a customized title, cover, and your own photos on each recipe page. It’s great for sharing favorite family recipes & formalizing gramma’s specialties that currently only exist in scribbled notecard form.
I made one appropriately entitled “Entertaining with Dairy & Carbs…and the Occassional Fruit & Veg” for my mom & mother-in-law a couple Christmas’s ago. It was a wild success, and my mom even got into the spirit, typing up another 50+ recipes of her own. (caveat: the actual typing-in-of-the-recipes & finding witty photos to complement each one takes flipping forever, but it is worth it in the end…I think…) If you’re interested in seeing the 60 recipes I typed up for that cookbook, send me message on Tastebook via my “Tastepage” & I would be happy to share. (hopefully that link works) Said Tastebook does include the fan-favorite recipe for Bacon on a Stick, which I think could possibly be marketed to single women as a love potion. 😉
Mangospacho (serves 8 as an app)
- 4 large mangoes, peeled, pitted & diced (keep 2 mangoes separate from other 2)
**Julie note: I throw in a 5th mango to use in the soup base. Just loosely cut up the 2-3 you will use for the base, because you’ll be pureeing those. Carefully dice the other 2, as those will be stirred into the soup.
- 2 Tablespoons grated fresh ginger
**Julie note: this seemed like a little much; adjust to taste, maybe closer to 1 T.
- ½ cup rice vinegar
**Julie note: this flavor is very strong, so consider just a tick less than this
- ½ cup olive oil
- 2 cups water
- 2 Tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 medium red onion, diced
- 1 cup strawberries, hulled & diced
- 2 cucumbers, peeled, seeded & diced
**Julie note: I usually drain the diced cukes on a few paper towels to take out some of their liquid & crisp them up.
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh chives
**Julie note: I’ve left these out when I couldn’t find them at the grocery store, and all was still well
- Garnish: chopped fresh cilantro & crème fraiche
**Julie note: don’t kill yourself on the crème fraiche; the white color offsets the orangey soup nicely, but the soup certainly doesn’t need it for flavor. I usually get lazy and skip it
Blend 2 (or 3) diced mangoes, ginger, vinegar, olive oil, water brown sugar, salt & pepper in a blender (or food processor) until smooth. (Julie note: depending on relative size of mangoes/food processor, this may need to be done in 2 stages) Transfer mixture to large bowl & add remaining 2 diced mangoes, red onion, strawberries, cucumber, cilantro & chives. Adjust seasonings. Chill several hours to let flavors blend. Let rest at room temperature 15-20 min before serving. Ladle into bowls & garnish with cilantro and crème fraiche.
Crème fraiche recipe if you’re so inspired:
2 cups heaving whipping cream @ room temperature
½ cup sour cream @ room temperature
Directions: Whisk heavy cream & sour cream in a large bowl. Cover with plastic wrap & let stand in a warm draft-free place 12 hours or overnight. Store, covered, up to 2 weeks in refrigerator. Serve chilled.