If you are the guacamole fan that I am, then
you MUST get the book, Guac
Off! by
Nathan Myers. Chock full of interesting guac-related
history and information, plus a plethora of delicious recipes, this will keep
you busy (and your guac-loving friends happy) for ages. I have always contended that guacamole could
be served at every meal, and this book has proven me right with a recipe for
breakfast guacamole that includes hardboiled eggs and bacon! There are also salsa recipes, and recipes for
drinks to serve right alongside (unless of course, you’re having it for
breakfast!).
One of my favorite recipes from the book, thus
far, is the Mango Guacamole. I love both
mangos and avocados, so was curious about this one. It sounds a bit unusual, but the flavors blend
beautifully and will have you coming back for more. As the author says, “Putting them together should
be X-rated.” Yep, it’s that
delicious. I substituted Melissa’s Fire Roasted Sweet Red Bell
Peppers for the chopped red pepper because I love them, eliminated
the jicama, and added some heat with a few drops of hot sauce.
Mango Guac
2 large avocados
diced, about 2 cups
1 large mango,
peeled, seeded, and cut into ½” cubes (about ½ cup)
Juice of 2 limes
(about ¼ cup)
11/2 cup chopped
red bell pepper
2 teaspoons finely
chopped cilantro
1/4 cup diced
jicama
½ teaspoon ground cumin
Salt
Pepper
Tortilla chips
In a medium bowl
(or molcajete) combine the
avocados, mango, and lime juice with a large fork. Mash together to form a chunky mixture. Stir in the bell pepper, cilantro, jicama, and
cumin. Season to taste with salt and
pepper. Serve immediately with tortilla
chips.
Makes about 2-1/2 cups.
This post is linked to:
2 comments:
Dear Pattie, What a wonderful way to serve up guacamole...and I love how you presented it...perfect party platter. Found you through Foodie Friday. Blessings, Catherine
Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Post a Comment