Wednesday, May 2, 2012

Famous Mango Guacamole

I must give credit to my Mother for inspiring this recipe years ago by adding mango to guacamole she made one day. A perfect twist that compliments all the flavors that are incorporated into a great guacamole. This is a definite crowd-pleaser and has been a regular in my recipe book for years. Enjoy!

3 large hass avacados, perfectly ripened
1 medium ripened mango, peeled and cut into 1/2 inch cubes
1 medium size tomato, chopped
1/2 medium size red onion, diced
1/4 cup of freshly chopped cilantro
The juice of 1/2 lime, freshly squeezed
1/2 tablespoon of good quality balsamic vinegar
Salt and pepper to taste

Start off by buying perfectly ripe avocados. Hass avocados. This is essential in order to make a good guacamole. Unfortunately the avocados we have grown locally in Florida are not as creamy and flavorful as the delicious little guys from Mexico.

Perfectly ripped avocados should be a brown/charcoal color.

*Side note: To check if an avacado is perfect ripe, the skin should be a dark brown/charcoal color (not green) and should be somewhat soft to the touch. You should be able to gently squeeze the avocado and it should feel evenly ripe all around. Put it back if one area of the avacado is much more soft than the other areas. This means there is a bruise in the avocado (similar to a bruise in any piece of fruit) and it will be brown in that spot. Since the Mexican avocados are so small it's important to be able to use all of it or else you wont have enough avocado to make a successful guacamole.

Next, separate each avocado into two halves and using a spoon scoop out the inside. Roughly cut the avocado into smaller pieces and put in a large bowl or a stone molcajete (as I use in the photo above). If you are using a bowl and not the molcajete which has the stone pestle to mix everything, get a fork and mash the avocados so there are no huge chunks. Add the mango, tomato and red onion. Using your fork or pestle, continue to mix and mash until everything is incorporated together. Add your lime juice and cilantro (feel free to add more or less depending on your taste. My husband LOVES cilantro so we tend to use more than 1/4 cup). Continue to mix. The last ingredient is the secret weapon. The balsamic vinegar. It magically ties all the flavors together and adds a touch of tang and sweetness. Mix this in well and add salt and pepper to taste. Serve with chips, veggies, or make yourself a margarita and have a taco night :)

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