Mango Guacamole.

I hate to be a cliché, but yeah… I totally am.

It’s just that I adore Mexican food. And with Cinco de Mayo coming up and the fact that Wednesdays are perfect for sangria (did you know??)… well let’s just say that cold margaritas and crisp tacos and salty tortilla chips get me all hot and bothered. Take me out for Mexican and you.will.have.a.good.time.

Too much?

Anywho, I hate to admit it but I’m a bit of a guac snob. Don’t even try to mess with my cilantro, red onion, jalapeno, tomato and lime. Unless you are pushing it out of the way to hand me that necessary tequila shot.


But this past weekend I added mango. You know, that fruit that is juicy and sugary sweet in season or foul and sour when it isn’t ripe for the pickin’? Yes, that one. What’s that? You don’t like it? Well my friend, try and try again. I promise after buying $576 worth of mangos, you will eventually get a delicious one that will change your mind. Or maybe those things just happen to me. If all else fails, simply let it die in your crisper drawer for at least three weeks. Just when you think it is rotting away, it will be squishy and succulent and taste like candy.




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 jalapeno, seeded and chopped

1/2 teaspoon sea salt

1/4 teaspoon black pepper

juice of 2 limes

a big bunch of cilantro

Remove avocado meat and combine in a bowl with tomato, jalapeno, onion, mango and a bunch of torn cilantro. Add salt, pepper and lime juice and mix/mash until desired consistency is reached.

Okay. No more Mexican recipes until… tomorrow.