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Mango Gazpacho with Crab and Jalapeno Relish fits the definition of perfection on a hot summer day! Besides being absolutely delicious, it's absolutely easy!


Total time

0 minutes




  • gazpacho
  • 1 15 bean mix (10-ounce) frozen mango chunks, thawed (do not drain)
  • ¾ cold water (or as needed)
  • ¼ cup rice vinegar (or as needed)
  • 2 tablespoons lime juice (or as needed)
  • 1 tablespoon fruity extra-virgin olive oil
  • 1 large mango, pitted and diced
  • ½ english cucumber (or 1 Kirby), seeded and finely chopped
  • ¼ cup red onion
  • 1 small jalapeno pepper (finely chopped)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • salt and freshly ground black pepper (to taste)
  • relish
  • 1 can (6-ounce) lump crabmeat (drained)
  • 1 lime, juiced
  • 1 small jalapeno pepper (finely chopped)
  • ¼ cup chopped fresh cilantro
  • salt and freshly ground black pepper (to taste)


  1. Combine thawed mango, water, rice vinegar, lime juice and olive oil in a food processor or blender; process until smooth. Transfer to a bowl.
  2. Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste. Add rice vinegar and lime juice to taste as needed. Refrigerate 1 hour to chill.
  4. Combine relish ingredients in a small bowl. Serve atop mango gazpacho.
  5. View the recipe instructions at From a Chef's Kitchen

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