A bit of a twist on my famous guacamole, mango adds a sweet tang and lightens up the BBQ favorite. It was as big a hit at the Memorial Day festivities as the guac ever is!
- 1 avocado, well ripened, peeled and cut into chunks
- 1 mango, also well ripened and cut into about ½” square
- ½ red onion, diced
- 1 small tomato, diced
- 1 jalapeño
- 2 cloves garlic
- 1 can black beans
- juice of one lime
- lots of salt and pepper to taste
I like to chop the jalepeno early and soak it in the lime juice while I cut all the other ingredients. I like to think this draws out the heat that the oils in the avocado tend to subdue. But it might just be me.
Other than that, chop all indredients and toss together in a large bowl. The garlic, salt, and jalepeno heat will increase with time so it’s a good idea to leave the guacamole in the fridge at least half an hour and tasting it once more for seasoning right before serving.
Serve with any type of chip but my favorite are hint of lime!