The first weekend of summer break began with an assortment of end-of-the-year parties, a swim meet, a tennis “match” (I use the term “match” loosely because I was one of the players), Father’s Day, a kids triathlon and a dive meet. Oh yes, the lazy days of summer!
So please forgive me for keeping this post short and to the point.
Everyone loves chips with salsa and guacamole. Here’s a guacamole recipe that has only one additional ingredient but a whole burst of fresh flavor. Give it a try!
- 3 Haas avocados
- 1 ripe mango
- 1/3 cup red onion, finely chopped
- 1/3 cup of cilantro, chopped
- 1 jalapeño, finely chopped (incorporate seeds if you like it spicy--I do)
- 1-2 limes, juiced (I used 1 1/2 limes)
- kosher salt and freshly ground pepper, to taste
- tortilla chips, for serving
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard (set one pit aside if preparing ahead of time). Remove the avocado from the skin, and place the avocado flesh in a bowl. Mash with a fork or a potato masher.
- Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off one side of the pit. Repeat this process for the other side of the mango. Cut the fruit off the two more narrow ends and place the slices on a cutting board. Cut into 1/4-inch pieces.
- Add the mango, cilantro, red onion, jalapeño, lime juice, salt and pepper to the bowl of mashed avocado. Stir to incorporate all of the ingredients. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.
- NOTE: If you are preparing this in advance, bury an avocado pit in the bowl of guacamole. Cover the bowl with plastic wrap and press so that the plastic is in direct contact with the avocado. The combination of the pit and the plastic seal will help slow (but not entirely prevent) the browning process. Stir the guacamole before serving.