This recipe is a favorite from Rick Bayless' fine-dining restaurant, Topolobampo, where he serves a different creative guacamole every month. With just two nontraditional ingredients--diced mango and red onion--this simple recipe turns a familiar dip into a party appetizer people fall in love with all over again. "Guacamole likes to be cold," says Rick, "so serve it in a nice dish over a bowl of crushed ice."
Recipe courtesy of Great Gatherings by The Macy's Culinary Council; photography by Maren Caruso
|3 large, ripe avocados||Salt|
|1/4 cup diced red onion||1 tablespoon fresh lime juice|
|1/2 to 1 serrano chile to taste, seeded and finely chopped||1 large, ripe mango, peeled, flesh cut from the pit, and diced|
|2 tablespoons chopped fresh cilantro, plus a few sprigs for garnish||Cucumber and jicama slices or tortilla chips for serving|
Gently stir in the onion, chile, chopped cilantro, lime juice, and two-thirds of the mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate, preferably for no more than a few hours.
When you're ready to serve, scoop the guacamole into a serving bowl. Garnish with the remaining diced mango and the cilantro sprigs. Serve with the cucumber and jicama slices or tortilla chips.
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