Everyday Food . Recipes . Mango Guacamole



	ingredients
	2 garlic cloves, minced 1/4 cup packed fresh cilantro leaves, chopped 1/4 cup freshly squeezed lime juice, (about 2 limes) 1 serrano chile, minced (ribs and seeds removed for less heat, if desired) 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces 1 mango, peeled, pitted, and cut into 1/4-inch pieces (below) Coarse salt Fresh Tomato Salsa 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded 1/2 medium red onion, minced (1/2 cup) 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced 1 small garlic clove, minced 1/2 cup chopped fresh cilantro 2 tablespoons freshly squeezed lime juice Coarse salt Tortilla chips, for serving (optional)

Mango Guacamole

Makes 3 cups| Prep Time: 20 minutes | Total Time: 20 minutes

Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard. With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit) Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.

Fresh Tomato Salsa

Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days. Serve with tortilla chips, if desired.