Total Time
20mins
Prep 20 mins
Cook 0 mins

Recipe from Caribbean Pot.com

Ingredients Nutrition

Directions

  1. Using a mortar and pestle, crush the scotch bonnet pepper, garlic and salt into a somewhat smooth paste. Then place this wicked spicy paste into a deep bowl and add the peeled and diced avocado to it. Using the back of a fork, crush the avocado until you have a chunky texture (you can make it as smooth as you like). To prevent the avocado from going discolored, squeeze in the lime juice at this point and give it a good stir.
  2. It’s now time to peel and cube the mango. Be sure to get a mango that’s not fully ripe, so it’s firm enough to dice and will not fall apart. You’ll need about 1/2 of a large mango. Add the cubed mango to the bowl.
  3. Add the chopped shado beni (or cilantro) and top with finely diced onion. Don’t stir yet.
  4. Heat the oil on a medium flame and just before you start seeing smoke… pour it directly on the diced onions. This will help take some of the rawness out, so you won’t have karate breath after. Give it a good stir and serve or chill in the fridge. Get some corn chips or toast some flat bread and your guests will be praising you for sure!
  5. There’s enough dip with this recipe for a small group of people (8-10) and it can last up to a day or so in the refrigerator. Remember to use the lime juice to prevent it going nasty looking (lemon works just as well). If you love heat, do add a bit more of the scotch bonnet pepper.
Most Helpful

5 5

What a good idea to pour the hot oil on the onion to get rid of the 'raw' taste - going to put that in my little book of tricks. Having said that, this recipe is OMG delicious! Even though I halved the recipe, I used the full amount of scotch bonnet asked for. The mango takes this to a whole new level with the sweet element. Served with pita chips. Will have to make some more soon.

5 5

Loved this guacamole. The addition of the mango really gives this dish a wonderful pop of flavor. The only changes I made was to use jalapeno vs. scotch bonnet and I didn't grind the pepper and garlic -- just added them to the mix of chopped onions, etc. Also left the avocado chunky as well. Will definitely make this again - thanks for posting this recipe. Served this wonderful guacamole alongside and on top of some bean and corn tacos. Made for PRMR, May, 2014.

5 5

A delightful guacamole variation! The mango added such a nice sweet pop of flavor that balances nicely with the spiciness of the chili. I had never used either the onion/oil technique or the mashing up of the chili and garlic into a paste for guac before, so those were interesting touches. Thanks for sharing! ZWT9