This mango guacamole is a little sweet, a little spicy, a little smoky, and perfectly creamy. It's a delicious way to add some avocados to your weekly menu!
Servings: 12 servings
- 1 teaspoon olive oil
- 1 whole jalapeño pepper
- ½ mango (pitted, peeled, and diced)
- ½ tablespoon fresh cilantro (chopped)
- ½ tablespoon fresh lime juice
- 1-1/2 tablespoons onion (finely minced)
- 2 avocados (halved, pitted, peeled, and mashed)
- Kosher salt and freshly ground black pepper
In a small skillet, preferably a cast iron one, heat the olive oil.
Add the whole jalapeño and cook, turning often, until the skin is blistered all over, about 5 minutes.
Remove from heat. Once the is jalapeño is cool, chop off the stem and discard.
Finely chop the pepper. For less heat, remove the seeds.
Place the chopped jalapeño in a medium bowl, then add the mango, cilantro, lime juice, and onion.
Stir in the avocado, then season with salt and pepper to taste.
This recipe is for 12 servings. Each serving is 2 tablespoons of guacamole.
To reduce the heat, remove the seeds from the jalapeño or substitute a milder pepper.
Leftovers can be stored covered in the refrigerator for up to 4 days. To prevent oxidation that turns the avocado brown, place saran wrap directly on the surface of the guacamole.
Serving: 2tablelspoons | Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 0mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 3g