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APPETIZER
DIPS AND SPREADS:
Mango Guacamole
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Mango
Guacamole |
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Yummy unique
twist to guac...
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3
large |
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ripe
avocados |
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½
small |
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red
onion, diced |
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½ to
1 fresh |
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serrano chile, seeded and finely chopped |
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2
Tbs |
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chopped fresh cilantro, plus a few extra
leaves for garnish |
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2
Tbs |
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freshly squeezed lime juice (about) |
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1
medium |
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ripe
mango, peeled, flesh cut from the pit
and diced |
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salt
to taste |
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1 |
Cut avocados
in half, running your knife around the pit from
stem to blossom end and back up again. Twist the
halves in opposite directions to free the pit,
and pull the halves apart. Gently tap pit with a
sharp knife, twist and remove pit. Scoop avocado
flesh into a large bowl. Coarsely mash avocado
with a fork. |
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2 |
Rinse
chopped red onion under cold water, shake off
excess water, then add it to the avocado along
with the chopped chile, cilantro and lime juice. |
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3 |
Mix in
two-thirds of the diced mango. Taste and season
with salt. |
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4 |
If not
serving right away, cover with plastic wrap
pressed directly on the surface of the guacamole
and refrigerate- preferably for no more than a
few hours. |
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5 |
When you're
ready to serve, scoop guacamole into a serving
bowl and garnish with the remaining diced mango
and cilantro sprigs. Serve with tortilla chips,
slices of cucumber and/or jicama. |
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Yield: About 2
1/2 cups |
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Cooking Tips |
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*Use plastic gloves
when handling the serrano chile or you'll have that
spicy burn on your fingers that will be tough to get rid
of. |
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Recipe Source |
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Adapted from: Rick Bayless: Mexico- One Plate at a Time |
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PRINT this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "The mango adds a sweetness that makes for
a nice change from regular guacamole."
-San Diego, CA
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