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Preptime: 30 min.Cooktime: 0 min.
Carbs: 25g
Fat: 5g
Fiber: 3g
Protein: 1g
Satfat: 1g
Sodium: 153mg
3 large or 5 to 6 small mangoes, peeled and very finely diced (about 6 cups)
1 cucumber, peeled, seeded and very finely diced
1/2 red bell pepper, very finely diced
1/2 small red onion, very finely diced
1 cup cold water, or as needed
3 tablespoons rice vinegar, or to taste
2 to 3 tablespoons olive oil
1 teaspoon Asian hot sauce, such as Thai Sriracha
1 to 2 tablespoons brown sugar, or to taste
1/4 cup finely chopped, fresh cilantro
pinch of salt (optional)
2 tablespoons finely chopped, fresh chives, or cilantro
Directions:
1. Combine the diced mangoes, cucumber, pepper and onion in a mixing bowl and toss to combine. Place 2/3 of the mixture in a food processor (reserve the remaining 1/3 for later) and grind to a smooth puree. Work in the water, vinegar, oil, hot sauce and sugar. If the mixture is too tart, add more sugar. If too thick, add more water.
2. Strain the mixture into a bowl and stir in the cilantro and the reserved diced mango, cucumber, bell pepper and onion. Correct the seasoning, adding vinegar or sugar to taste, or even a pinch of salt. The soup can be served right away, but it will taste better if you refrigerate it for 1 hour to allow the flavors to blend.
3. To serve, ladle the mangospacho into bowls and garnish each with a sprinkling of chives or cilantro.
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