Mangospacho

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