Mango Guacamole was the second appetizer that I made for our Yucatan-themed Gourmet Club’s dinner party. (The first one was a Ceviche) If I have any advice for prepping avocado for guacamole it would be to not pulverize the heck out of the avocado. It’s much better if you mash it roughly with a large fork and leave chunks within than if you turn it into the texture of mashed potatoes.
How to choose and open an avocado:
A ripe avocado should give just slightly when you gently squeeze it. If it’s hard, the avocado will need a couple of days on your counter to ripen. Open it up by slicing a knife all the way around and down to the pit. Twist halves in opposite directions to open it up.
To remove the pit, gently tap a sharp knife onto the pit. Twist it and it should pop out easily. Scoop out the flesh with a large spoon and the avocado is ready to use.
There really isn’t any special magic involved in the making of this mango guacamole. It pretty much just tastes like any great guacamole with the addition of mango. If you’ve got a perfectly ripe mango that slices nicely and isn’t overly squishy, then you’ll end up with a good guac. The mango contributes a sweetness to the classic guacamole just as mango salsa is a sweet change from classic salsa. Everyone enjoyed the change and it was devoured quickly with blue corn tortilla chips, sliced jicama and cucumber. Here is the rest of our menu we used for our Yucatan-themed dinner… all from Rick Bayless. And ALL were delicious. Sangria Mexicana Salt and Pepper Ceviche Mango Guacamole Dzik (steak appetizer) Authentic Tortilla Soup (Recipe from one of our guests who is from Mexico) Heirloom Tomato “Carpaccio” with Tomatillo Salad, Avocado & Fresh Herbs Rice & Black Beans Achiote Seared Shrimp with Quick Habanero Pickled Onions Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes Caramelized Mango Tart with Chocolate and Pepitos
