By Cassie Johnston
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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.
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!
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 is a sweet and fruity twist on the traditional party dip. Make it using Avocados From Mexico for the best flavor!
Adapted from Gretchen, In-Between
Grab your bowl of mango guacamole and celebrate game day with me as we party with Avocados From Mexico during a Twitter party from 2:00 – 4:00 p.m. EST on Sunday, February 1st. Join the chat by following the hashtags #gno and #FirstDraftEver.
This post is sponsored by Avocados From Mexico. Avocados From Mexico are the only avocados available via produce 365 days of the year. As a nutrient-dense fruit, avocados contribute nearly 20 vitamin, minerals, and phytonutrients to your diet. The rich soil, the warm sunshine, the nourishing rain, and the coastal air make Avocados From Mexico the best avocados around!
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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Rate this recipe
I’ve never really though much about adding anything to guacamole (why mess with perfection), but the mango in it sounds pretty awesome.
I am with you on the weather. I can’t remember the last time we had a sunny day. And I was all excited for soon yesterday and it just disappeared from the forecast. We didn’t even get rain. Gahhhh!
This guac looks fantastic AND I have all the ingredients! I know what I’ll be eating during the game!
I absolutely looveee mango and guacamole together. One of my favorite sushi places does a roll with yellowfin, mango, avocado, and jalapeño and I just swoon over it. Pinning this now :)
What a refreshing, light and zesty gaucamole. So perfect for the Summer here in Australia!
This is such a refreshing sight!! Love the color and I could eat it with a spoon!!
Um, YES please! I have fresh mangoes and avocados sitting on my counter right now. Excuse me while I go whip up a batch of this.. yum!
I love this recipe! It’s delicious! and so quick and easy to make. I made it for my family for Easter and everyone loved it.
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