Topolobampo’s Mango Guacamole
- 3 large, ripe avocados
- 1/4 c. diced red onion
- 1/2 to 1 Serrano chile to taste, seeded and finely chopped
- 2 Tbsp. chopped fresh cilantro, plus a few sprigs for garnish
- 1 Tbsp. fresh lime juice
- 1 large, ripe mango, peeled, flesh cut from the pit, and diced
- Cucumber and jicama slices or tortilla chips for serving
Remove the stem at the top of each avocado. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, the scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher.
Gently stir in the onion, chile, chopped cilantro, lime juice, and two-thirds of the mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate, preferably for no more than a few hours.
When you’re ready to serve, scoop the guacamole into a serving bowl. Garnish with the remaining diced mango and the cilantro sprigs. Serve with the cucumber and jicama slices or tortilla chips.
Recipe courtesy of Rick Bayless, Chef & Restaurant Owner.