I hate to be a cliché, but yes—I totally am.
I adore Mexican food. With Cinco de Mayo approaching and the simple joy of a midweek sangria, cold margaritas, crisp tacos and salty tortilla chips are impossible to resist. Take me out for Mexican and you’ll have a great time.
Too much?
I admit I’m a bit of a guacamole snob. Don’t try to mess with my cilantro, red onion, jalapeño, tomato and lime—unless you’re handing me a necessary tequila shot as compensation.
But this past weekend I added mango. You know the fruit—juicy and candy-sweet when ripe, or sadly sour when it’s not. If you’re not a fan, keep trying. Buy a few until you find a great one, or let one soften in the crisper drawer for a couple of weeks—when it finally gives, it will be squishy and succulent and taste like candy.
Perfect.
Then chop it up with some green stuff.
Mango Guacamole
Makes about 1 1/2 cups
- 4 ripe avocados
- 1 medium tomato, chopped
- 1/2 cup chopped mango
- 1/3 cup chopped red onion
- 1 small jalapeño, seeded and chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Juice of 2 limes
- A generous bunch of cilantro
Remove the avocado flesh and place it in a bowl. Add the chopped tomato, jalapeño, red onion, mango and torn cilantro. Season with salt, pepper and lime juice, then mash and mix until you reach your preferred consistency. Taste and adjust seasoning as needed.
No more Mexican recipes—until tomorrow.