Mango guacamole. Don’t judge. Not until you’ve tasted just the sweet heat that comes from adding tropical fruit and habanero to classic guacamole.
Mango guacamole may, at first, sound like sacrilege. Don’t diss it until you try it. It’s just the classic mashed avocado and onion and cilantro and lime spiked with habanero chile and rounded out with sweet mango. Your guacamole game just moved to a whole new level.–Angie Zoobkoff
Mango Guacamole Recipe
- Quick Glance
- 20 M
- 20 M
- Makes 3 cups
- 3 ripe avocados, pitted and cut into 1/2-inch (12-mm) chunks (about 18 ounces or 510 g)
- 1/4 cup chopped fresh cilantro (about 10 g)
- 1 habanero chile, stemmed, seeded, and minced (about 6 g)
- 2 tablespoons finely chopped red onion (about 20 g)
- 2 tablespoons lime juice (30 ml)
- 2 garlic cloves, minced (about 9 g)
- Sea salt
- 1/2 teaspoon ground cumin (optional) (1 g)
- 1/2 mango, peeled and cut into 1/4-inch (6-mm) pieces (about 4 ounces or 113 g)
- 1. In a medium bowl, use a fork to mash 1 avocado with cilantro, habanero, onion, lime juice, garlic, 3/4 teaspoon salt, and cumin, if using, until mostly smooth. Gently fold in mango and remaining 2 diced avocados. Add salt to taste and serve. (Guacamole can be refrigerated, with plastic wrap pressed directly to its surface to prevent browning, for up to 24 hours. Bring to room temperature and stir to recombine before serving.)
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Mango Guacamole Recipe © 2017 America's Test Kitchen. Photo © 2017 Carl Tremblay. All rights reserved.
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