Mango Guacamole with Avocados From Mexico
I have a serious love/hate relationship with Midwestern winters. On one hand, we have these mostly mild winters—which means it’s pretty common for us to have a few stretches of flip-flop weather in January. We also get the other extreme a few times each winter—big, heavy, beautiful snowfalls. But, unfortunately, the vast majority of Indiana winter weather falls somewhere between those two extremes. Most winter days here are chilly, gray, and rainy.
After weeks and weeks of gray skies, it really starts to wear on you. For the past week, the weather guys and ladies have been talking about a snow storm coming our way for today. I was so excited! And then, of course, the models shifted and now we’re having another 40°, rain-filled winter day.
Ho hum.
If I was a millionaire, I’d jet-set off to the beaches of Mexico for a few days each winter to help escape the wet rain, but alas, I am not. So instead, I try to bring Mexico to me, right here in the Midwest. I crank up the ocean waves track on my white noise machine, crack open a cerveza, and whip up a batch of fresh guacamole using Avocados From Mexico. Three cheers for being able to get delicious Avocados From Mexico year-round!
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I can’t take credit for the original idea on this sweet and savory dip combo—that comes from my dear friend Gretchen. We’ve been making a modified version of her mango guacamole in our house for years.
It’s such a staple on our menu, that my husband specifically requests “Gretchen’s Guacamole” at regular intervals. Her original version is fantastic—but like I always do, I can’t leave well enough alone, and I’ve tweaked and adjusted it over the years to suit our tastes.
Avocados have rockstar status in our house—a meal rarely goes by that doesn’t include at least some avocado. We make guacamole. We put it on top of eggs. We mash it onto toast. We cut it into slices for Juniper to nosh on. We make it into salad dressing. I even use avocados in my hair! Avocados, I love you.
Mango Guacamole with Avocados From Mexico
Ingredients
- 4 ripe avocados diced {recommended: Avocados From Mexico}
- 1 ripe mango diced
- 4 green onions sliced thinly
- 1 small red onion diced
- Juice and zest of one lime
- ½ cup fresh minced cilantro
- 1 jalapeño finely minced (remove the seeds and membranes to keep it milder)
- Salt and pepper to taste
Instructions
- Combine all ingredients in a large bowl. Season to taste with salt and pepper. Serve immediately with tortilla chips.
- To store without browning, place plastic wrap on top of guacamole, and press down so it touches the surface—so no air can touch the guacamole.
Notes
Nutrition
Thanks to Avocados From Mexico and Mom it Forward for making this post possible. All content and opinions are my own.
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