Ancho Mango Guacamole Recipes

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MANGO GUACAMOLE



Mango Guacamole image

I needed a change from the standard guacamole recipe, so I added mango for more sweetness. It really complements the heat from the chili pepper, and it looks beautiful, too! -Adam Landau, Englewood Cliffs, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 10

2 medium ripe avocados, peeled and quartered
1 medium mango, peeled and chopped
1/2 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
Tortilla or pita chips

Steps:

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

Nutrition Facts : Calories 63 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MANGO GUACAMOLE



Mango Guacamole image

This fruit-filled dip is sweet, salty, and savory all at once.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 3 cups

Number Of Ingredients 7

2 garlic cloves, minced
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup freshly squeezed lime juice, (about 2 limes)
1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
Coarse salt

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



Savory Mango Guacamole image

A twist on traditional guacamole, with a sweet mango tang! Enjoy with chips!

Provided by Bailey Campbell

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 15m

Yield 6

Number Of Ingredients 7

3 large avocados, peeled and pitted
1 small red onion, chopped
1 mango - peeled, pitted, and chopped
1 lime, juiced
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 253.9 calories, Carbohydrate 19.1 g, Fat 20.9 g, Fiber 10.5 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 1174.8 mg, Sugar 5.3 g

CHUNKY MANGO GUACAMOLE



Chunky Mango Guacamole image

When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. -Diana Nienberg, McComb, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 8

3 medium ripe avocados, peeled and chopped
1 large mango, peeled and chopped
1 large tomato, chopped
1 small red onion, chopped
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon salt
Assorted fresh vegetables and tortilla chips

Steps:

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

Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CHUNKY MANGO GUACAMOLE



Chunky Mango Guacamole image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium ripe avocados
Salt and freshly cracked black pepper
2 to 3 limes, juiced
1/4 cup fresh cilantro leaves, minced
2 tablespoons minced red onion
1 clove garlic, grated
1 ripe mango, peeled and diced
1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced
1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced
1/4 red bell pepper, diced

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



Mango Guacamole image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

3 avocados
1/4 cup finely diced red onions
1/2 teaspoon kosher salt
1 jalapeno, seeded and finely diced
1 lime, juiced
1 mango, diced
1 Roma tomato, diced
1/2 cup fresh cilantro leaves

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



Mango Guacamole image

Make and share this Mango Guacamole recipe from Food.com.

Provided by loveleesmile

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 large ripe avocados
1/2 small red onion, diced
1/2-1 fresh serrano chili, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
2 tablespoons fresh lime juice
1 medium ripe mango, peeled, flesh cut from the pit and diced
salt

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.

Nutrition Facts : Calories 345.5, Fat 26.9, SaturatedFat 3.9, Sodium 14.3, Carbohydrate 29.5, Fiber 13.7, Sugar 13.2, Protein 4.5

ANCHO-MANGO GUACAMOLE



Ancho-Mango Guacamole image

Slightly sweet balanced with a kick of heat! An Insanely Delicious & Simple Guacamole, full of flavor! Enjoy it with corn tortilla chips, or my favorite, as a side to fried eggs.

Provided by Brendan C.

Categories     Mango

Time 21m

Yield 2 Cups

Number Of Ingredients 10

2 avocados, diced
1/4 cup red onion, small diced
1/2 large mango, Small Diced
2 tablespoons fresh minced cilantro
1 garlic clove, Minced
1 teaspoon flake sea salt (such as maldon)
1/2 teaspoon dried ancho chile powder
1/4 teaspoon cayenne powder (*if you like a spicier guacamole add more)
1/4 teaspoon paprika
1 teaspoon fresh lime juice

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!

Nutrition Facts : Calories 396.6, Fat 30.1, SaturatedFat 4.4, Sodium 1190.7, Carbohydrate 35.5, Fiber 15.9, Sugar 16.1, Protein 5.3

STRAWBERRY AND MANGO GUACAMOLE



Strawberry and Mango Guacamole image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

3 ripe Hass avocados
2 limes, juiced
Kosher salt and freshly cracked black pepper
1/2 cup fresh strawberries, diced small
1/4 cup fresh cilantro leaves, minced
2 tablespoons minced red onions
1/4 teaspoon cumin
1 ripe mango, peeled and diced
1 jalapeno, diced (ribs and seeds removed to your liking)

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



Tangy Delicious Guacamole image

Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats.

Provided by JMS0173

Categories     Spreads

Time 1h20m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 10

2 ripe avocados
1 lime, juice of
1 medium onion, finely chopped
2 scallions, finely chopped
3 cloves garlic, minced
1 medium ripe tomatoes, blanched,peeled,and chopped
1 jalapeno, minced
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon mild chili powder

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



Puffed Ancho Chiles With Guacamole image

Yet another great recipe from To Many Cooks by San Antonio cooking school operator Nancy Wood Moorman (www.cookbookmarketplace.com). Mild, flavorful ancho chiles are stuffed with fresh guacamole. Be sure the anchos are freshly dried and still a little supple or they may break as you work with them.

Provided by fluffernutter

Categories     Peppers

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 15

8 -10 soft dried ancho chiles
2 -3 cups canola oil
1/2 onion, chopped
0.5 (16 ounce) package dark brown sugar
1 1/2 cups fresh orange juice
1 cup white vinegar
1/4 cup water
salt
1 tablespoon peppercorn
3 large avocados, cubed
2 roma tomatoes, cubed
1 small onion, minced
1/3 cup minced cilantro
1/4 cup lime juice
salt

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.

Nutrition Facts : Calories 851.6, Fat 69.7, SaturatedFat 6.1, Sodium 34, Carbohydrate 60.1, Fiber 13.6, Sugar 33.2, Protein 5.8

MANGO CHIPOTLE GUACAMOLE



Mango Chipotle Guacamole image

A smoky twist on traditional guacamole. Excellent with chips, or paired with carne asada or carnitas.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Time 10m

Yield 4

Number Of Ingredients 7

2 medium (blank)s ripe avocados from Mexico, peeled and pitted
1 mango, peeled, pitted and diced
1 small clove garlic, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons lime juice
¼ teaspoon ground dried chipotle pepper
1 pinch Salt to taste

Steps:

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

Nutrition Facts : Calories 196.4 calories, Carbohydrate 17.9 g, Fat 14.9 g, Fiber 7.7 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 47.3 mg, Sugar 8.4 g

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