Guacamole with Habanero and Mango by ATK
Guacamole with Habanero and Mango by ATK
I have yet to make this recipe when it did not draw multiple compliments! It's my go-to summer fare.
Total Time
20 min
Servings
6 servings
Ingredients
- 3 ripe avocados, pitted and cut into ½-inch pieces
- ¼ cup chopped fresh cilantro
- 1 habanero chile, stemmed, seeded, and minced (Scotch bonnet and serrano peppers are two great alternatives to habanero pepper as they have similar heat and flavor. The ocotillo pepper, jalapeno pepper, and poblano pepper are all milder chili peppers but can add heat to dishes)
- 2 Tbsp finely chopped onion
- 2 Tbsp lime juice
- 2 garlic cloves, minced
- 1/2 tsp salt
- ground cumin
- ½ mango, peeled and cut into ¼ inch pieces
Instructions
- Take a fork and mash one avocado together with cilantro, habanero, onion, lime juice, garlic, ¾ teaspoon of salt, and cumin in a bowl until it becomes mostly smooth.
- Carefully mix in the mango and the remaining two diced avocados.
- Add salt according to your taste and serve.
- You can refrigerate the guacamole for up to 24 hours by covering it with plastic wrap pressed directly onto its surface to prevent browning. Remember to bring it to room temperature before serving.
With permission from and thanks to Vegan for Everybody (p. 257). America's Test Kitchen. Photo by ATK.