Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar. | 2. Puree until smooth. | 3. Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours. | 4. In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro. | 5. Cover and refrigerate until cold. | 6. To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture. | 7. Sprinkle with remaining cilantro. | 8. Serve immediately. | 9. The prep time assumes that you are using canned mango. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger ale	1	cup		110.6686	28.5134	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
mango	8	cups	peeled diced	792.0	197.736	10.824000000000002	5.016
rice wine vinegar	1/2	cup		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
salt pepper				-	-	-	-
cucumber	2		peeled seeded diced	31.2	7.5504	1.3519999999999999	0.2288
red onion	1/2	cup	diced	-	-	-	-
cilantro	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.