Sweet and Spicy Mango GuacamoleElizabeth Stark
Last night, Brian came home with a big bag of charcoal, and with that, grilling season officially kicked off. Sure, there are brisk spring winds and rain storms to contend with, but at least it isn’t snowing. And while things here in the Mid Atlantic are far from tropical, there’s no reason we can’t conjure our own warm breezes and sunshine. This sweet and spicy mango guacamole is a fantastic place to start. It’s so light and fresh! Creamy avocados are complimented wonderfully by the quiet tang of perfectly ripe mangos, not to mention a healthy dose of heat. So, if you’re in need of a little sunshine, or just a game-changing party snack, head below for our simple mango guacamole recipe.
A note on buying mangoes and avocados: rather than trying to find ripe specimens at the store, look for unblemished, unripe fruits. Bring them home and set them on the counter or in a paper bag. That way, your fruit will ripen slowly without bumps or bruises. Of course, this method also means you’ve got to be ready to snap into action when your avocado and mango are ready. Good luck!
Prep time: 10 minutes
1 large ripe mango
4 ripe avocados, peeled and pitted
1/4 cup minced shallot
2 cloves garlic, smashed, peeled, and minced
1/4 cup minced cilantro, plus several leaves for garnish
2 tablespoons minced jalapeño (optional)
juice of 1 lime, plus 1 wedge
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper
sea salt and black pepper to taste
Working in sections, slice the mango flesh away from the pit and set aside. Next, cut away to peel from each segment. Go over the pit and remove any remaining mango flesh. Dice the mango segments and set aside.
In a large mixing bowl, mash the avocados with a fork. Fold in the diced mango pieces, shallot, garlic, minced cilantro, jalapeño, lime juice, red pepper flakes, cayenne, salt, and pepper. Check salt and acid levels and adjust if needed.
Spoon guacamole into a serving bowl, finish with a squeeze of lime juice, and garnish with red pepper flakes and cilantro leaves. Serve with tortilla chips of your choice.