Mango-Tomatillo Guacamole, photo by Hispanic Kitchen

Mango-Tomatillo Guacamole

Cuisine: Mexican
Servings: 2 cups

This cinco de mayo, try a different variation of guacamole with the sweetness of mango and tartness of tomatillo blended with creamy avocado. Once you taste it, one bowl may not be enough!

Recipe and photo contributed to Hispanic Kitchen by celebrity chef and cookbook author Ingrid Hoffman.

Ingredients

  • 2 ripe Hass avocados halved, seeded, and peeled
  • 2 tomatillos husked and finely chopped
  • 1 ripe mango peeled, seeded, and cubed
  • 1/2 small red onion finely chopped
  • 1 serrano chile finely chopped (remove seeds before chopping for less heat)
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh mint leaves chopped
  • tablespoons fresh lemon juice
  • kosher salt
  • baked tortilla or pita chips for serving

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Directions

  1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
  2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.
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