Mangospacho

Directions

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