Midwesterner in Mexico header image

Best summer soup ever: Mangospacho

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.

I foolishly neglected to take any pre-soup pics of the mountains of mangoes, strawberries, cucumbers, cilantro, and red onion, so you'll just have to trust me that they looked gorgeous.

I foolishly neglected to take any pre-soup pics of the mountains of mangoes, strawberries, cucumbers, cilantro, and red onion, so you'll just have to trust me that they looked gorgeous.

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.

A screenshot from my "Entertaining with Dairy & Carbs" cookbook, a title well in keeping with the hallmarks of Carmann cooking.

A screenshot from my "Entertaining with Dairy & Carbs" cookbook, a title well in keeping with the hallmarks of Carmann cooking.

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.

Bookmark and Share
Related Posts Plugin for WordPress, Blogger...

5 Comments on “Best summer soup ever: Mangospacho”

  1. #1 Lesley
    on Jul 20th, 2009 at 10:01 pm

    Wow! I think this may be the most fruit I’ve seen in a recipe before. And you can find it all RIGHT NOW at the markets here. Gotta try it out this weekend. Thanks Julie! Ooh, think I might crisp some nopal tortillas to go on top, just for a bit of crunchy goodness. And maybe I’ll try crema instead of the creme fraiche.

  2. #2 Ross
    on Aug 2nd, 2009 at 11:48 am

    Nice job, Jules. Looks great. Don’t fear the olive oil, though. You know we can’t absorb a lot of those nutrients if we don’t eat them with a little fat. I’ve read a few studies on that, and have come to the conclusion I think this means a side of chocolate cake should be served with each serving of veggies, or something like that. Hope y’all are well.

  3. #3 Wedding videography Donegal
    on Jul 23rd, 2014 at 11:03 pm

    Wedding ceremony MC Jokes ought to be in all learn of ceremonies
    “bag of tips” at the reception. Modern-day technologies have
    been participating in an more and much more vital portion in the life of individuals all above the earth, and not just with email messages and enterprise options.

    The 1st dance like a husband and spouse is actually an incredible celebration mainly because it reveals
    a couple turned a member of as you by appreciate.

    My blog … Wedding videography Donegal

  4. #4 network unlock code
    on Jul 30th, 2014 at 8:49 am

    The Samsung Evergreen was released in November 2010. If you got your Nokia phone from your mobile provider,
    chances are, your mobile is probably locked to your network.
    You need a wire to link your cellphone to the computer.

    Look into my website … network unlock code

  5. #5 docus.mx
    on Aug 15th, 2014 at 12:21 pm

    So, we are going to home listing do? Our real estate market,
    the next month is $4. People usually have very less tim aand they do it on the
    market. There was no pre-existing note for you to live in the United States, with over 1, 900 franchisees generating $1.
    Hotel ConversionThe Milner Hotel began a new chapter
    in your life, it can change quickly. When you’ve reached agreement on price,
    monthly payments and current interest rates. As youu are into property business, remember your brochure design is your property.

Leave a Comment