#Guacamole recipe with mango salsa how to#
#Guacamole recipe with mango salsa skin#

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.

#Guacamole recipe with mango salsa skin#

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.

#Guacamole recipe with mango salsa how to#

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. Here is a delicious gluten-free, grain-free tortilla chip recipe for you.This recipe is in partnership with the National Mango Board. It’s also a great dip for tortilla chips or tostones. You can put this on anything you would normally use guacamole on, such as tacos, nachos, or fish. The lime juice keeps the avocado from turning brown. This will actually keep for a few days in the refrigerator. I like to keep everything tiny, but if you like bigger chunks, go for it! Once your mango, onion and avocado are diced all you do is throw everything in a bowl and give it a good stir! Make sure you put it in the refrigerator for at least 30 minutes so the flavors can blend together. This recipe is super easy to make! Just dice everything equally. I decided to call it Mango Guacamole instead because I feel like the avocado is more prevalent than the other ingredients. Then, he tried the “salsa” on his taco and said he didn’t need extra avocado because it was the prefect amount. We were having shrimp tacos and he was complaining because I didn’t have any avocados for his tacos. The first time I made this I called it “salsa”. My husband loves avocados! He will eat them on just about anything. For this recipe I dice the mango up as tiny as I can get it without squishing it. Be careful because mangoes can get pretty slippery when cutting.

Then I cut as much flesh off as I can on each side of the large pit that’s in the middle. I think the easiest way to cut a mango is to first peel it with a vegetable peeler. Mangoes are great plain, but they also make wonderful desserts and go well with fish and shrimp. I feel like they’re pretty versatile too. Mangoes are one of my favorite fruits! They’re so juicy and delicious.