How to make
Peel and slice the mango, cucumber, onion and garlic. Add salt, vinegar, mascarpone and a little water and mash or blend them in a blender until a creamy tender texture is obtained.
Season the resulting mixture with more salt and vinegar, if necessary, and add a little more water. Refrigerate for 30 minutes.
Pour into bowls or wide glasses and add a little olive oil in each.
To decorate, string thin strips of cucumber on wooden sticks and place them on the cups with gazpacho.
Serve as an appetizer, to which you can add crispy croutons if desired.
Enjoy your meal! Mango and cucumber gazpacho is great.
