Mango Guacamole

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:

Full Plate Thursday

Foodie Friday