It’s that time of year where mangos are starting to fill up the shelves again, and I’m celebrating in the usual way of over-buying and putting them in everything! These days it seems to be easier to get semi-decent mangoes year round, but it’s only in the late winter/early spring months that champagne mangos become widely available. They have a deep yellow skin when they’re ripe, and the mango fruit is the same deep color. Their flavor is a spectacular mix of sweet, sour, and an indefinable note of something floral, (I know this sounds weird but their flavor is really hard to describe). The other amazing thing about champagne mangos is their smooth silky texture, they’re not nearly as fibrous as the regular mangos that are available year round. I’m sure I’ve written about my mango infatuation before, but I get just as excited every year when these beauties are in season again. For year round mangos, I’ve been getting the big packages of frozen diced mango that Costco has been carrying. It’s a huge time saver to have already diced mangoes on hand for smoothies and one of my favorite make ahead breakfasts – Mango Lime Chia Pudding. But for this recipe, I’d urge you to find the freshest most flavorful mangos you have available because the results are 100% worth cutting up a fresh mango for!
I have 2 tips for making the best guacamole of your life (seriously this is not an exaggeration).
As I mash the minced ingredients into the avocado, I try to leave some avocado chunks because we like a slightly chunky guacamole, but you can mash it however you’d like. If you like a smoother guacamole you can try it out in a food processor which really speeds up you prep time for bigger batches. However it’s almost impossible to make a chunky guacamole in a food processor – it always comes out fairly smooth.
Any time you’re adding extra ingredients to guacamole (think mangoes, caramelized pineapple, bacon, or even chopped shrimp) always stir them in at the end after you’ve achieved the consistency of guacamole that you like. For even more mango inspiration, I’ve included some of my favorites below: Fish Taco Lettuce Wraps with Mango Salsa and Avocado Crema Thai Slaw with Coconut Mango Dressing Mango Blackberry Smoothie Paleo Burrito Bowls with Mango Salsa Vietnamese Summer Roll Bowls Grilled Chicken Mango Salad Mango Veggie Noodle Bowls with Creamy Ginger Dressing Thai Broccoli Mango Salad with Sweet Chili Dressing
Everyone who tastes my guacamole wants to know what the secret is, and I always tell them the exact same 2 tips I gave you today. But however you make guacamole, it always boils back to one main thing – keep it simple! We make my basic recipe for The Best Guacamole at least twice a week, but lately I’ve started adding a feature ingredient to the regular recipe like mango. Caramelized grilled pineapple also makes an unbelievable guacamole (I’ll write down and exact recipe someday but I wanted to share that tidbit right away with grilling season right around the corner). In fact I’ve been getting into guacamole toppings and additions so much that I’m organizing all my ideas to write a post about how to put together a guacamole bar for the easiest party ever (stay tuned)! 5 from 1 review
