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Source: Stop and Smell the Rosemary

Mangospacho
This tasty treat is a nice change from the traditional gazpacho
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Serves: 8
Prep Time: 15 minutes
Cook Time: 0 minutes
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2 large mangos, plus 2 large mangos, peeled, pitted, and diced
2 tablespoons grated fresh ginger
1/2 cup rice vinegar
1/2 cup olive oil
2 cups water
2 tablespoons brown sugar, firmly packed
1 teaspoon salt
1/2 teaspoon white pepper
1 medium red onion, diced
1 cup strawberries, hulled and diced
2 cucumbers, peeled, seeded, and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh chives
chopped fresh cilantro
creme fraiche




Blend 2 diced mangos, ginger, vinegar, olive oil, water, brown sugar, salt, and pepper in a blender untill smooth. Transfer mixture to a large bowl and add remaining 2 mangos, onion, strawberries, cucumber, cilantro, and chives. Adjust seasonings. Chill several hours to let flavors blend. let rest at room temperature 15 to 20 minutes before serving. Ladle into bowls and garnish with cilantro and créme fraîche.

Notes:
The last 2 ingredients, 14 and 15, are used as garnishes.

Tips:
Mangospacho is especially pretty served in clear bowls.


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