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Mango guacamole

Mango guacamole with baked tortilla chips | www.ricottaandradishes.com

Whenever sports are on at my house–football, hockey, whatever–there’s only one thing I’m cheering for: more guac!

Whether you’ll be watching the Super Bowl on February 1st or not, it doesn’t hurt to have a good guacamole recipe up your sleeve at this time of year. It’s a crowd pleaser and a more nutritious choice overall than a cheese- or cream-based dip.

Mango guacamole with baked tortilla chips | www.ricottaandradishes.com

Like our good friend fresh salsa, guacamole is an incredibly easy-to-make appetizer packed with bold Mexican flavours.  The classic recipe–mashed avocado, chopped tomato, red onion, chiles, fresh cilantro and lime juice–is tough to beat, but it’s still fun to experiment with different add-ins for a flavourful twist.

Diced mango gives the guacamole a subtle tropical flair while still keeping on the savoury side.  It pairs well with spiced tortilla chips as an appetizer but would even be great slapped on a burger or hot dog!

A few other guac additions to try:

  • Corn + black beans
  • Pineapple
  • Pomegranate seeds
  • Chipotle chiles
  • Cherry or grape tomatoes
  • Feta cheese + olives
  • Roasted garlic

Mango guacamole with baked tortilla chips | www.ricottaandradishes.com

And now for the health plug: avocados are incredibly nutritious!  They contain high amounts of good-for-you monounsaturated fats, a type of dietary fat that improves heart health and overall wellness when consumed in moderate amounts.

The catch? Like all other fats, monounsaturated fats still contain 120 calories per tablespoon.  To put it into context, one medium-sized avocado (yielding about 1 cup cubed) clocks in at roughly 300 calories, give or take.  This is why it’s  important to keep portion size in check when it comes to avocados, especially when served in addictive guacamole form.

To lighten things up, consider serving guacamole with homemade baked tortilla chips instead of nacho chips. They’re really easy to make and are sturdy enough to scoop up the delicious guacamole!  To make them, cut while grain tortillas into triangles, spray both sides with canola oil spray, sprinkle with seasonings (I like chili powder) and arrange in a single layer on a baking sheet.  Bake at 375°F for about 15 minutes, turning once halfway through cooking.

Mango guacamole
Serves 2
A chunky tropical guacamole made with avocado and mango
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Ingredients
  1. 2 medium ripe avocados
  2. Juice of 1 lime
  3. 1 medium mango, diced
  4. 1 jalapeno, finely chopped
  5. 1 handful finely chopped fresh cilantro
  6. Salt and freshly ground black pepper, to taste
Instructions
  1. Cut the avocados in half, remove the pit and use a spoon to scoop out the flesh into a medium bowl. Add some of the lime juice and mash the avocado with a fork or potato masher. Stir in the mango, jalapeno and cilantro until evenly combined; season with salt and pepper. Serve with baked tortilla chips or vegetable sticks.
Notes
  1. This recipe can be easily multiplied for a bigger crowd.
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