But apparently I do.
In the current issue of Cooking Light magazine (April 2010), they had a recipe for what they call Mango Salsa. It looked mighty good and it was used as a topping for a Black Bean Burger. Last week I planned this dinner and it was wonderful, but as usual, I did my own twist on their Mango Salsa…enough of a twist that I have decided to call it Mango Guacamole. It just seems more appropriate.
Here’s how I made my Mango Guacamole:
2 California Avocados, peeled and chopped
1 mango, peeled and chopped (medium to large in size)
3 tablespoons shallots, finely minced
2 garlic cloves, minced
1 1/2 tablespoons lime juice
1 serrano chile, finely minced (see chile note below)
1/2 cup grape tomatoes, halved (or quartered if larger)
1/4 cup cilantro, chopped
Salt (optional – to taste)
Gently mix all the ingredients together, season with salt as desired. Serve.
Adapted from Cooking Light Magazine, April 2010, Mango Salsa recipe
Not serving this right away? No problem – place your guacamole into a bowl and then cover it with a piece of plastic wrap. Make sure to gently press the plastic wrap down onto the guacamole so that there is no air between the plastic and the dip and that everything is sealed in well. This will help to prevent browning.
Chile Advice: If you aren’t very familiar with the heat that various chiles give, I recommend that when you cut it open, remove all the seeds and white veins on the inside. Set this aside (I usually leave it on my chopping board). Then mince the chile and prepare the dish as usual. Then taste. If you like it a bit spicier, chopped up some of the seeds and/or the “vein”. Add a little at a time until you have the desired spiciness you would like.
Needless to say, I totally love how this turned out. Not only do I think the colors are beautiful, but it was SO good on our burgers. I will definitely be making this again – even if to have it with just some tortilla chips as a snack or appetizer. Or, to top other dishes, such as grilled shrimp fajitas…YUMMM!