Mango Salsa Guacamole
Many thanks to my friend Kate Siscoe for sharing this absolutely delicious recipe with us! This recipe is inspired by some of the exotic flavors of Costa Rica, where Kate spent time learning from several Costa Rican chefs. Check out her awesome blog Here!
1 jalapeño, seeded, finely chopped
¼ cup fresh cilantro, chopped
1 T. fresh basil, chopped
½ t. nutmeg
½ t. cinnamon
1 or 2 limes, juiced
4 small avocadoes, halved, seeded, peeled
Salt and pepper to taste
Mash together above ingredients for a guacamole base, either with a fork or a masher. Add salt and pepper as desired.
2 cups fresh mango chunks
1 cup fresh sweet corn or canned corn
1 cup tomatoes, diced
½ cup onions, diced
Gently stir chunky ingredients into the guacamole base. Serve immediately or chill for up to 3 hours before serving.
Video: How to cut mango
Juicing Limes: Microwave the lime for 10-15 seconds, then squeeze lime before cutting. Cut the lime over a bowl to catch all the juice. (Thanks to Rosa Acostaruiz for this tip!)
If you are not serving the guacamole immediately, stir in all chunky ingredients except the tomatoes. Leave the tomatoes as a top layer for the guacamole. The tomato juice will cover the guac and maintain the fresh green color a few hours longer. Right before serving, stir in the tomatoes. (Tip from Blanca Ramos)
Mango Salsa Inspiration: http://princessaioli.wordpress.com/2010/07/29/mango-basil-salsa/
Guacamole Recipe Inspiration: from the many Costa Rican chefs I had the privilege to learn from J (Blanca Ramos, Judit Cabezas Ramos, & Tricia Wegman Contreras)