Mango Salsa Guacamole

During our graduate class “Professional Communications” (a.k.a. Speech Class), I did a demonstration speech on how to make peanut-butter-filled-chocolate-cookies (I called it “Kate’s Kitchen” or some other clever slogan).

During our graduate class last Thursday (8 hours a day, 5 days a week… we find ways to entertain ourselves, like random conversations), we were talking about what we ate on the 4th, and I mentioned my mango salsa guacamole invention that was devoured before the fireworks even had a chance to get started. The conversation quickly turned to a second, more relaxed episode of “Kate’s Kitchen.” (More relaxed because I wouldn’t be graded for this demonstration : )).

So we made it happen on Friday. Everyone brought in a few ingredients and I demonstrated how to make my “invention” (in quotes because a quick Google search reveals there are many other Mango Guac recipes out there!). Yum!

Here’s the recipe just in case you’re wanting to try it out yourself.

What’s that you say? You’re hesitant about cutting mangos? Trust me, this recipe is worth cutting the mango. See here for a tutorial that makes oh-so-much sense for cutting those slippery mangos.

Mango Salsa Guacamole

• 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.

Tips

• 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)
• Another method for keeping guac freshly green is to place plastic wrap directly on the surface of the guacamole, like this: 

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 : )  (Blanca Ramos, Judit Cabezas Ramos, & Tricia Wegman Contreras)