Prep 15 mins
Cook 15 mins
Different but SO good.
- 3 large ripe avocados
- 1⁄2 small red onion, diced
- 1⁄2-1 fresh serrano chili, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
- 2 tablespoons fresh lime juice
- 1 medium ripe mango, peeled, flesh cut from the pit and diced
- Cut the 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. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
- Mix in 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – preferably for no more than a few hours.
- 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 or jícama.
It has just a touch of sweet from the mango. Great guacamole. Since my mango was frozen, I used the food processor and made it smooth, not chuncky. I like the other reviewers suggestions for more chile. I like kick.
Great! Next time I would add more chiles - or leave the seeds in - for a spicier guacamole. I've made a similar recipe calling for pomegranate seeds, as well as mango. If you can find a fresh pomegranate, that's a nice and colourful addition.
Great guac!! I used a shallot for the onion and one serrano chile. My mango wasn't as ripe as I'd hoped so I added a little honey to the guac to bring out the flavor of the mango. Used this to top Ground Beef Enchilada Casserole. I like the combination of mango and guac! Will definitely make again!