Spicy Mango Guacamole
Votes: 9
Time: 30 min.
Complexity: easily
Quantity: 3 tbsp.
Complexity: easily
Quantity: 3 tbsp.
Recipe fast food sauce, made with hot jalapeño peppers, mango, avocado, lime juice, cilantro, and jicama. Serve guacamole with nacho chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 1 - 2 serrano chili peppers or jalapeño peppers
- 1 mango, peeled, pitted, and cut into cubes
- 1 tbsp chopped fresh cilantro
- Juice of 1/2 lime
- 3 tbsp chopped red onion
- Coarse salt and freshly ground pepper
- 3 avocados, cut in half, remove pits and scoop out pulp
- 1/2 cup finely diced jicama
- Nachos, corn chips, for serving
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Recipes with similar ingredients: serrano pepper, mango, cilantro, lime juice, red onion, Avocado, jicama, chips, guacamole sauce
Cooking the dish according to the recipe:
- Heat vegetable oil in a small skillet over medium-high heat. Add the chili peppers and fry on all sides for 5 minutes, until blistered. Cool, then trim off the stems, remove the seeds, and finely chop the flesh.
- In a bowl, combine chopped chili peppers with mango, cilantro, lime juice, and red onion. Season with salt and pepper.
- In a separate bowl, mash the pulp avocadoStir in the pepper mixture and jicama. Season with salt and pepper to taste. Serve the guacamole with corn chips.
Categories:
recipe / Sauces / Dips / / Mexican cuisine / Marcela Valladolid
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