8 cups peeled and finely diced mango (about 12 mangos)
1 cup water
1 cup ginger ale
1/2 cup rice wine vinegar
1/2 cup light olive oil
1 tablespoon granulated sugar
salt and freshly ground black pepper to taste
2 cucumbers, peeled, seeded and finely diced
1/2 cup finely diced red onion
3/4 cup chopped fresh cilantro

1.In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold, about 4 hours.

2.In another nonreactive bowl, combine the remaining 4 cups mango, cucumber, red onion and 1/2 cup cilantro. Cover and refrigerate until cold.

3.To serve, divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 cup cilantro. Serve immediately.