thai mango gazpacho recipe

Thai Mango Gazpacho

This refreshing Thai mango gazpacho recipe consists of lime juice,Thai basil, mint and tomatoes and makes for a perfect cold soup on a hot summer day.

Course Appetizer, Main Course, Soup
Cuisine Thai
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Author Craig Fear


  • 2 large mangoes
  • About 2 cups cherry tomatoes, halved or quartered
  • 1 red bell pepper, diced
  • 1/2 small red onion, diced
  • 2 large garlic cloves, minced
  • 1 cucumber, diced
  • 1 jalapeno, seeded and diced
  • About 1/4 cup cilantro leaves, chopped
  • 2 TBSPs mint, chopped
  • 1/4 cup lime juice

Optional seasonings


  1. Peel and slice the mango into bite-sized pieces.
  2. Combine all the other ingredients with the mango in a mixing bowl.
  3. Take about half of the mixture and blend it in a blender, food processor or Nutribullet until smooth.
  4. Mix in the remaining half for a chunky consistency.  For a smoother consistency, blend the entire mixture together. The consistency is totally up to you.  I like big large chunks of sweet, juicy mango!
  5. Serve immediately or chill in the fridge for at least an hour or so.
  6. Season to taste with fish sauce, lime juice, mint, Thai basil or chili flakes.
  7. Enjoy!

Recipe Notes

Peeling mangoes can be a messy process as they have so much juice and an annoyingly large pit. This mango peeler on Amazon could be a nice addition to your kitchen if you use a lot of mangoes in other recipes!