Ancho Mango Guacamole Recipes

MANGO GUACAMOLE

Steps:

• In a small bowl, mash avocados. Stir in the mango, onion, cilantro, jalapeno, lime juice, lime zest, salt and pepper. Serve with chips.

MANGO GUACAMOLE

Steps:

• To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.
• With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).
• Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
• To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.

SAVORY MANGO GUACAMOLE

Steps:

• Mash avocados in a medium bowl to a lumpy consistency. Mix onion, mango, lime juice, garlic, salt, and cilantro into avocado.

CHUNKY MANGO GUACAMOLE

Steps:

• In a large bowl, combine the first five ingredients; stir in lime juice and salt. Serve with vegetables and chips.

CHUNKY MANGO GUACAMOLE

Steps:

• Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary.

MANGO GUACAMOLE

Steps:

• Halve the avocados and remove the pits. Cut the avocados into dice inside the skins, then scoop out with a spoon into a bowl. Add the red onions, salt, jalapenos, lime juice, mango and tomatoes and stir gently to combine. Stir in the cilantro.

MANGO GUACAMOLE

Steps:

• Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
• Mix in 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.
• When you're ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs. Serve with tortilla chips, slices of cucumber or jícama.

ANCHO-MANGO GUACAMOLE

Steps:

• Place Cilantro, Garlic, Salt in Mortar & Pestle. (*If you don't have a Mortar and Pestle use a medium size mixing bowl.) Grind together until garlic and salt mix well into cilantro almost like a paste. .
• Add avocado cubes and onions to the cilantro mixture, blending together by folding over with your hands.(*If a creamier consistency is desired, smash some of the avocados while blending).
• Add Ancho, Cayenne and Paprika; again folding over to mix seasonings well.
• Add Mango and mix once more. Top with additional seasonings (if desi.
• Enjoy!

STRAWBERRY AND MANGO GUACAMOLE

Steps:

• Scoop the flesh of 2 of the avocados into a bowl and mash with a fork. Stir in the lime juice and season with salt and pepper.
• Dice the remaining avocado. Stir it into the mashed avocado along with the strawberries, cilantro, onions, cumin, mangos and jalapenos. Season again with salt and pepper.

TANGY DELICIOUS GUACAMOLE

Steps:

• Get a small, tightly sealable container (large enough to accomodate 2 or 3 cups).
• Roll the lime against a counter or hard surface to soften and juice into the container and remove any seeds.
• Add all other ingredients except avocados.
• Cover container and shake vigorously to incorporate.
• Allow to chill for a bit to blend flavors.
• Before serving, mash avocados with the mixture with a fork.
• Stir to blend thoroughly.
• Place a layer of plastic wrap directly over the surface of the guacamole, eliminating as much air as possible.
• Cover container and chill for about 1/2 hour before serving (more flavor blending).

PUFFED ANCHO CHILES WITH GUACAMOLE

Steps:

• Slit the ancho chiles carefully down one side, leaving the chiles intact. Discard all the seeds. Heat the canola oil in a skillet until not hot but not smoking. Add the chiles and fry for 1 minute or until they puff. Drain on paper towels.
• Discard all but 1 or 2 tablespoons of the oil in the skillet.
• Sauté the onion in the reserved oil in the skillet. Add the brown sugar, orange juice, vinegar, water, salt and peppercorns to the skillet. Bring to a boil and reduce the heat. Simmer for 30 minutes. Pour over the chiles in a bowl. Marinate in the refrigerator for several hours to 12 hours.
• For guacamole, combine all guacamole ingredients.
• Drain chiles and spoon guacamole into them. Garnish with cilantro.

MANGO CHIPOTLE GUACAMOLE

Steps:

• Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.