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Mangospacho
From Stop and Smell the Rosemary
2 large mangoes plus 2 large mangoes, peeled, pitted and diced
2 Tablespoons grated fresh ginger
½ cup rice vinegar
½ cup olive oil
2 cups water
2 Tablespoons brown sugar, firmly packed
1 teaspoon salt
½ teaspoon white pepper
1 medium red onion, diced
1 cup strawberries, hulled and diced
2 cucumbers, peeled, seeded, and diced
½ cup chopped fresh cilantro
½ cup chopped fresh chives
Chopped fresh cilantro
Crème fraîche
Blend 2 diced mangoes, ginger, vinegar, olive oil, water, brown sugar, salt, and pepper in a blender until smooth. Transfer mixture to a large bowl and add remaining 2 mangoes, 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 crème fraîche. Serves 8. Mangospacho is especially pretty served in clear bowls.
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