Today we bring you a unique, light, and refreshing summer recipe that’s perfect for hot days.
Mango: A Summer Essential
Mango is a tropical fruit rich in amino acids, vitamins C and E, beta-carotene, calcium, iron, magnesium, and potassium. A single mango of around 200 grams provides approximately 60 mg of vitamin C, 35 mg of vitamin A, and 10% of the recommended daily intake of magnesium and potassium.
The phenols in mangoes, such as quercetin, isoquercitrin, astragalin, fisetin, gallic acid, and enzymes, have significant cancer-preventive properties.
Science Daily study has shown that due to its high beta-carotene content, mango consumption is effective in preventing prostate cancer and slowing the progression of colon and liver cancers.
Mango also promotes eye health due to its high vitamin A content, aids digestion, and prevents constipation. It’s beneficial for children with concentration issues, as it contains glutamic acid, which stimulates memory and keeps cells active.
Picual EVOO: A Premium Choice
For this recipe, we’ve chosen Nobleza del Sur Centenarium Premium extra virgin olive oil.
This Picual EVOO from Jaén is made from early-harvest olives in October from centennial native olive trees. It stands out with immediate aromas of clean, fresh, fruity, and herbaceous notes.
Its complex aroma evokes the plants in our olive groves, highlighting olive leaf, wheatgrass, lavender, tomato, and fruity notes like green banana, apple, and green almond.
On the palate, it’s very balanced, with a pleasant entry, slight bitterness, and spiciness. Its persistence is delicate and elegant. This Picual EVOO perfectly complements the ingredients in our recipe. Keep reading to discover them!
Ingredients
Here’s what you’ll need for this recipe:
- 1 mango
- 2 small tomatoes
- 2 small cucumbers
- ½ green bell pepper
- 25 ml Nobleza del Sur Centenarium Premium EVOO
- 15 ml sherry vinegar
- Sea salt
Preparation
Prep time: Less than 10 minutes
- In a blender or food processor, add peeled and chopped mango, chopped tomatoes, peeled and chopped cucumbers, and chopped green bell pepper.
- Add 25 ml of Nobleza del Sur Centenarium Premium EVOO, 15 ml of sherry vinegar, and sea salt to taste.
- Blend until smooth and creamy.
- Chill the gazpacho in the refrigerator for a few hours.
- Optionally, serve in small glasses with chopped pistachios and a drizzle of Nobleza del Sur Centenarium Premium EVOO.
With just 7 everyday ingredients and in a matter of minutes, you’ll have a delicious, surprising dish perfect for beating the heat.
Discover more delightful recipes and premium products at stefanandsons.com
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Bon appétit!
