Mango Guacamole

Traditional guacamole gets a twist from the addition of sweet mangoes

We eat a lot of avocados in California. Everyone thinks of L.A. as a place where everyone juices and eats kale salads, but it's avocado that I think everyone is the most obsessed with. We buy a bag of them at our farmers market every week and end up throwing them in a salad, making avocado toast, or using a few slices to garnish pretty much any dish I make. For the Super Bowl, I wanted to do a twist on traditional guacamole and chips, so I made this chunky mango version (inspired by a recipe in The Sprouted Kitchen cookbook). Ripe mangoes have a similar texture to ripe avocados, so it makes for a seamless pairing. The mangoes cut through the creamy richness of the avocados, the spice of the serrano, and the bright acidic lime juice. It makes a great dip for tortilla chips, but it would also make a lovely accompaniment to a simple piece of grilled fish.


Related Recipes:
- Traditional Guacamole

- Queso Fundido Dip
- Warm Spinach Artichoke Dip


Mango Guacamole:

• Finely dice 4 large, ripe avocados and 2 small, ripe mangoes and place in a bowl.
• De-seed and mince 1 serrano pepper and 1 large shallot and add to the bowl, along with the juice of 1 1/2 limes.
• Add in a pinch of kosher salt and 1/2 c. minced fresh cilantro and stir to combine. Taste for seasoning and adjust as needed.
• Serve with tortilla chips.

Serves six-eight (appetizer)