As a celiac and someone with multiple food allergies, when I find a recipe that I can follow exactly, I jump up and down for joy. Seriously, every week I spend time adapting recipes to my needs by substituting ingredients or modifying proportions. So, when my mom made a Mango-Spacho recipe out of Gourmet Magazine from 2001, AND followed the directions step by step, I was a very happy camper!
Mango-Spacho?! I know what y’all are thinking… “When is Kaila going to stop posting about mangoes?!?” While sweet and tasty, this is my last mango recipe for awhile. So, let’s do a brief recap on mangoes.
In our first post we learned that mangoes are the most popular fruit in the world. They are three times more popular than apples! Then, in our second post, we learned that if you react to poison ivy/oak, be especially careful of the bark and sap when working with mango trees. And, today’s NEW mango fact: “India grows more mangoes than all other fruits combined and is the largest producer!” (Source: Mango.Org).
Before we move on to today’s mango recipe, here are the last two mango recipes!
- Mango Salsa is a sweet topping with a bit of a bite from red chilies! It’s a very versatile salsa, as it goes great on top of chicken, tofu, fish, etc.
- Mango-Mustard Chicken combines multiple fruits and thickening to ensure a deep fruity flavor. We modified this recipe to avoid my sister’s pineapple allergy and add in some extra mango flare. Additionally, we prefer the oomph of extra dry vermouth over dry white wine.
Now, before you check out this Mango-Spacho recipe, you must be ready to chop a lot! This semi-gazpacho contains no tomatoes, and is therefore much sweeter. However, the mango and other ingredients still bring a creamy feel to the dish. And, as always, Happy Cooking!!
Allergens: Celiac Friendly and contains none of the Big 8. As always make sure the products you pick fit your allergy needs!
- 1 large or 2 small firm-ripe mango, peeled and cut into ¼-inch dice
- 1 cucumber, peeled, seeded and cut into ¼-inch dice (1 ¼ cups)
- ½ fresh serrano chile, seeded and minced
- ½ fresh jalapeno chile, seeded and minced
- 1/3 cup fresh corn (can substitute frozen)
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 1 tbsp. chopped bottled roasted red peppers
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh cilantro
- ½ cup cold water
- ½ cup mango nectar
- 2 tbsp. orange juice
- 2 tbsp. distilled white vinegar
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh lime juice
- 1 tsp. salt
- ¼ tsp. sugar (optional)
- Prepare ingredients, and place all ingredients in a large bowl.
- Stir together until well-mixed.
- Cover in plastic wrap and place in the refrigerator for at least half an hour. (Note: Mango-Spacho will last up to 2 days covered in the refrigerator).
Tips and Tricks
- The Gourmet Project recommends doubling the recipe since it uses half of so many ingredients and stays good in the fridge for two days!
- Be prepared. This recipe requires A LOT of chopping!
- If you’re new to mangoes, check out this guide (and video!) on how to cut a mango and how to judge their ripeness.
* This (rephrased) recipe is courtesy of Gourmet Magazine (2001) and La Mère Michelle (in California). You can also read the original recipe in the following Book Preview by Google.