As anyone who has cut into an avocado knows, the flesh begins to turn brown when exposed to air. That is true for guacamole, too, though the addition of lemon or lime juice can help to slow discoloration. What makes this guacamole so terrificbesides its lively, luscious taste and low calorie countis that the mango prevents the guacamole from discoloring altogether. Honestly, I was amazed when I developed this recipe. Even after two days in the refrigerator, the guacamole remained beautifully green and fresh tasting.
1 large, ripe mango, peeled, pitted, and coarsely chopped
1 large, ripe Hass avocado, halved, pitted, peeled, and coarsely chopped
3/4 cup/100 g roughly chopped red onion
3 tbsp seeded and minced jalapeo chile (see page XX)
1/2 tsp minced garlic
1/3 cup/75 ml thinly sliced green/spring onions, including green tops
1/2 tbsp fresh lime juice
1 1/2 tsp kosher or sea salt
Skinny Dippers: Baked Tortilla Chips, Baked Wonton Crisps, Poached Shrimp
In the workbowl of a food processor fitted with the metal blade, pulse the mango, avocado, red onion, jalapeo, and garlic until creamy and finely textured but not pured. Transfer to a bowl and stir in the green/spring onions, lime juice, and salt. Taste and adjust the seasoning. Transfer to a serving bowl and serve immediately.
Makes about 3 1/2 cups/840 ml (serving size: 1/4 cup/60 ml)
This dip can be prepared up to 2 days in advance. Cover and refrigerate. (It's not critical to press a piece of plastic wrap/cling film directly on the surface of the guacamole to prevent discoloration, but it helps to keep it fresh.) Remove from the refrigerator 30 minutes before serving.
CALORIES 36; FAT 1.6g (sat 0.2g, mono 1.0g, poly 0.2g); PROTEIN 0g; CARB 6g; FIBER 1g; CHOL 0mg; IRON 0.2mg; SODIUM 127mg; CALC 8mg