A traditional guacamole meets a whole lotta flava!
“I HATE GUACAMOLE” said no one after trying this recipe! 🙂 Well, I must say that I used to have a very strong dislike for the authentic, chunky green dip. Every time I would sample it, I found it to be just bland and lacking flavor. BORING!! Even the hubby would say that it tastes like something out of a baby food jar so needless to say, he never liked it either. When I stumbled across this recipe by Alton Brown, I noticed that it had a couple ingredients that I always use in my Tex-Mex dishes…cumin and cayenne pepper! Yep, these additions make this dip everything to me! I love it and now I just can’t get enough. I also wanted to create a sweet balance to compliment the spiciness of the cayenne so I added mango. OMG! This is where it’s at! Some may say that it’s not authentic because of all these additions so I call it the Tex-Mex version or simply, Tasty Mango Guacamole! If you’re not a fan of guacamole, you will quickly become one after trying this recipe, repeating I LOVE IT, I LOVE IT, I LOVE IT in between each and every scoop! It’s just that good!
Take 3 Haas avocados (make sure they are tender to the pressure of your thumb…this means they’re ready 🙂 ) , cut them in half and remove the pit. Peel the skin and toss the avocado flesh into a bowl. Squeeze the juice from 1 lime all over the avocadoes and toss to coat. Pour off the excess juice and reserve it for later. Add 1/2 tsp. of kosher salt, 1/2 tsp. of cumin, 1/2 tsp. of cayenne pepper and mash everything with a fork to your desired consistency. Do you smell that? OMG! That’s pure goodness in the making! Dice up half of a medium sweet onion, seed, dice and mince half of a jalapeno, dice and seed 2 roma tomatoes, peel and cut up 1/2 of a mango, mince 1 large clove of garlic, and chop up 1 T. of fresh cilantro. The cilantro is totally optional in my book as hubby can’t stand it. Thinks it’s waxy. Your choice! Fold everything together and add the reserved lime juice back in. Cover with plastic wrap and be sure to let everything sit out at room temperature for at least an hour to allow the flavors to meld. Two hours is optimal. Tip: Never serve guacamole cold. It’s just not as delicious in my opinion! Now repeat after me, I LOVE THIS GUACAMOLE! 🙂 After all, it’s always better to walk in love. Ephesians 5:1-2. Say Grace and enjoy!
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- ½ medium yellow onion, diced
- ½ jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- ½ mango, seeded and chopped
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- Toss avocado flesh into a bowl and squeeze lime juice and toss to coat.
- Pour off the excess juice and reserve it for later.
- Add kosher salt, cumin, cayenne pepper and mash everything with a fork to your desired consistency. Fold in onion, jalapeno, tomatoes, mango, garlic, and cilantro if using.
- Add the reserved lime juice back in. Adjust salt and cumin, if necessary. Cover with plastic wrap and allow the dip to sit out at room temperature for at least an hour to allow the flavors to meld. Tip: Never serve guacamole cold. Say Grace and enjoy!
Adapted from Alton Brown’s Good Eats: Volume 1, The Early Years