Mangospacho Recipe

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Ingredients:

Serving

1 cup ginger ale
1 cup water
8 cups peeled and finely diced mangoes , about 12 fresh mango
1/2 cup rice wine vinegar
1/2 cup light olive oil
1 tbsp granulated sugar
salt and pepper
2 cucumbers, peeled, seeded and finely diced
1/2 cup finely diced red onion
3/4 cup chopped fresh cilantro

Directions:

In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar.
Puree until smooth.
Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours.
In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro.
Cover and refrigerate until cold.
To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture.
Sprinkle with remaining cilantro.
Serve immediately.
The prep time assumes that you are using canned mango.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.05 Kcal (1394 kJ)
Calories from fat	168.04 Kcal
		% Daily Value*
Total Fat	18.67g	29%
Sodium	11.61mg	0%
Potassium	491.06mg	10%
Total Carbs	41.38g	14%
Sugars	37.78g	151%
Dietary Fiber	5.4g	22%
Protein	3.04g	6%
Vitamin C	82.7mg	138%
Calcium	43.2mg	4%

Amount Per 100 g
Calories	78.75 Kcal (330 kJ)
Calories from fat	39.73 Kcal
		% Daily Value*
Total Fat	4.41g	29%
Sodium	2.74mg	0%
Potassium	116.11mg	10%
Total Carbs	9.78g	14%
Sugars	8.93g	151%
Dietary Fiber	1.28g	22%
Protein	0.72g	6%
Vitamin C	19.5mg	138%
Calcium	10.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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