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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 |
| Adapted
from: Rick Bayless: Mexico- One Plate at a Time |
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