It must be avocado week for my family because I've made this guac thee times in the past few days and every batch is devoured by my boys (except the one Chad and I ate in hiding while the boys watched a movie - he he he). Mmmmmm.
When buying avocados, be sure they aren't too hard nor too soft but probably shouldn't go finger pressing all the avos in the bin, hunting for just the right ones because they can be ruined for others later. This is what I do ... just barely squeeze the avo in your whole hand using very light pressure all around it and ever so slightly press in the stem ball. If it gives a little, it's ripe! Btw, I am not a frequent organic avocado buyer bcuz they're too expensive. I usually just get the ones on sale or the cheapest in comparison - PLUS, I've heard that conventional avocados are ok to consume because the skin is so thick. Not sure if that's totally true but hey, I'm going with it.
Whole Foods just started selling these amazing Whole Trade Haitian mangoes that are out of this world! They burst with melt-in-your mouth, mango-y-ness flavor that reminds me of Hawaii and they go really well in this recipe! If you can't find them, grab any mango but make sure it's ripe ... and the sweeter the better. If fresh mangoes are not available, try frozen mango (thaw and mash first).
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1 avocado, halved
1 garlic clove
1/4 teaspoon salt
1/2 Roma tomato, diced
1/4 small red onion, finely diced
1/4 mango, diced (capturing the juices as you go)
2-3 sprigs of fresh cilantro, chopped`
1. Scoop the avocado out of its skin and place into a mixing bowl. Smash once or twice with a potato masher.
3. Stir in the tomato, onion and cilantro and mix with a spoon. Add more salt to taste.
Serve with your favorite tortilla chips.
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