Though I’ve never met a bowl of guacamole that doesn’t disappear within the hour, this guacamole actually held up surprisingly well when refrigerated overnight. The jicama adds an unexpected, but wonderful texture and crunch. I kept my guacamole on the chunky side, which is my personal preference, but prepare it to your liking. The mango adds a beautiful contrast and welcome burst of tropical sweetness to each bite. Don’t do it.Īlong with creamy avocado and mango, this tropical mango guacamole is given a heavy dose of chopped red onion and cilantro, fresh chopped garlic, as well as acid in the form of fresh lemon juice (lime juice will work just as well). I never peel mangos before cutting them, because I’ve nearly cut off my finger doing this in the past (is there anything more slippery than a peeled mango?!). Trust me. I’ll then try to remove as much edible fruit from the seed too. Leaving the skin intact, I will then slice or dice the flesh (avoiding puncturing the skin) with a pairing knife and scoop it out with a large spoon. My go-to method for cutting mangos is to place it stem side up on a cutting board, align my knife in the center, move the knife just slightly off center, and slice off both sides, avoiding the large, narrow seed. If I have the self-control to resist eating them right away, I also like to cut and freeze them in chunks to enjoy in the winter months too. In the spring and early summer months (when mangos are at peak availability), we often pick up a few each week and use them in everything from smoothies and yogurt bowls to savory applications, such as guacamole or salsa. if you’re looking to speed up the ripening, try putting mangos in a brown paper bag (this works excellently for avocados as well, if you want to kill two birds with one stone!) on your countertop.mangos should be stored at room temperature until ripe once ripe, mangos can be stored in the refrigerator to slow down ripening.similar to a peach or avocado, a ripe mango’s flesh will give slightly when gently squeezed.most standard varieties of mangos should not be judged by color: red in certain varieties is not an indication or ripeness, nor is green an indication of unripeness in contrast, honey mangos, will become slightly wrinkly and more golden yellow (less green) in color once ripe.Whether you’re buying mangos ahead of time or purchasing ripe mangos from the store, you want to pay attention to a few key things: How to Choose and Store a Mango You want the mango to be ripe enough to melt in your mouth, but still be able to retain it’s shape once chopped and added to the guacamole. Unripe mangos are very tart in flavor (almost similar to a pineapple) and crunchy in texture. They also have a higher flesh-to-seed ratio, which is always a win-win in my book.Īs is the case for all mango preparations, it is very important to use ripe mangos. Not only are they are incredibly silky in texture, but they are also a high source of vitamin A and C, as well as potassium, fiber, and folate. My mom used to buy a ton of them growing up. I’ve always been a huge fan of Mexican honey mangos, formerly known as ataulfo mangos. I used honey mangos for this preparation (my personal favorite), but any mango variety will work just as well. We’re adding a tropical twist with the addition of ripe, juicy mango and crispy jicama. If you’re finalizing your Cinco de Mayo plans, make sure this guacamole is added to your menu. Try my mango salsa, mango rice bowls, or mango tacos! Or if you’re looking for classic guac, head over to this post.This recipe is in partnership with the National Mango Board. If you’re a fan of this mango guacamole recipe… Plus, the goji berries help to turn your Super Bowl snack into a Super Bowl super food. Along with the mango and lime, they also really cut through the thickness of the avocado, so everything still feels light. The goji berries are a bit of a secret weapon here, as they plump up and become really tangy and sweet. This mango guacamole is as stealthily healthy as a Super Bowl snack gets. Three things that ARE my thing, and the reasons I’m manning this post, are Super Bowl parties, food dipped in other food, and goji puns. Now you may be thinking “oh, Jeanine has Jack writing this because he’s a football man or something.” Well, I have to admit, team sports are not my thing. Super Bowl Sunday is right around the corner and you know what that means? Dip! Even though I’m not traditionally in love with avocado, I love the way Jeanine makes guacamole, and plus, nothing says “go team” like go-ji, right? Right?
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