Guacamole, who doesn’t love a good guac? There’s plenty you could do with guacamole to make it a little bit different. In this instance I added mango to freshen it up and offer a different option. Guacamole is a Mexican dip typically consisting of smashed avocado, onion, jalapeno, lime juice and coriander. For this particular recipe I omitted any trace of jalapeño or other hot spice. Simply because it was a side to other dishes that were already spicy and I wanted this to balance out the other flavors.
Below in the ingredients you will notice it requires 3 avocados, the amount of avocados is relative to the size of avocados available in your country. Here in The Netherlands the avocados available to us are quite small so I need more, while I know the avocados in Curaçao can get big so 1 to 1,5 would be enough for this recipe. Interesting fact The Netherlands is the second biggest importer of avocados right behind USA. However most of it is further distributed across Europe and Scandinavia.
Later this week I will follow up with a Mexican slaw, paleo tortilla aaaand carnitas recipe. In case you’re not familiar with carnitas, these are deliciously slow cooked pulled pork. At the end of this week you will be ready for a Mexican feast. There are plenty of other items I could add to this list, but this is a good place to start. Mexican food has a special place in my heart, so much so, you can be assured that this won’t be the last week I post Mexican recipes. Planning these recipes for the week ahead has got me excited, I hope you are excited as well, definitely something to look forward to no matter how this week unfolds.
- 3 avocado cubed
- 1 mango peeled and cubed
- 1 clove garlic minced
- 1 shallot minced
- 1 juice of lime
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 bunch coriander
- salt to taste
- In a bowl, mix avocados with lime juice. It will prevent the oxidizing of the avocado while you mix the other ingredients.
- Mix the rest of the ingredients except coriander, taste and add salt to taste.
- Lastly add the chopped-up coriander and mix with the rest of the ingredients. In my experience when working with ripe avocados there usually is no need to mash the avocado before starting. It already breaks down while mixing and keeps a few chunks which I appreciate in a guacamole.