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Mango Gazpacho

USA WEEKEND columnist Pam Anderson
  • minutes
  • Serves 6

INGREDIENTS

2 cups

1/4-inch-diced fresh mangoes

2 cups

orange juice

2 tbsp

extra-virgin olive oil

1

seedless cucumber, cut into 1/4-inch dice

1

small red bell pepper, seeded and cut into 1/4-inch dice

1

small onion, cut into 1/4-inch dice

2

medium garlic cloves, minced

1

small jalapeno pepper, seeded and minced (optional)

3 tbsp

fresh lime juice

2 tbsp

chopped fresh parsley, basil or cilantro

Salt and freshly ground black pepper