Serves: Serves 4-6
Ingredients:
- 2 sprigs cilantro, coarsely chopped
- ¼ cup chopped white onion
- 1 chipotle chile in adobo sauce, plus 1 to 2 teaspoons adobo sauce
- 1 clove garlic
- ½ teaspoon coarse salt
- 2 large, ripe avocados, halved, pitted, and scooped from skins
- 1 to 2 tablespoons freshly squeezed lime juice
- 1 ripe mango, peeled, pitted, and cut into ¼-inch dice
- Tortillas chips, warm flour tortillas, or raw vegetables (such as cucumber, carrot, red bell pepper, or celery), for serving
Procedures:
Place the cilantro, onion, chipotle, garlic, and salt in a molcajete or other mortar and mash until blended and the mixture becomes a paste. Alternatively, finely chop together all the ingredients and place in a bowl.
Add the avocado, lime juice, and adobo sauce to taste and roughly mash with the tejolote until the avocado is coarse but creamy and the mixture is blended. Alternatively, use a potato masher, pastry blender, or the back of a fork to make a coarse, creamy mixture. Using a small rubber spatula, gently fold in the mango.
Taste and adjust the seasoning with salt. Serve directly from the molcajete or transfer to a deep, wide serving bowl. Serve with tortilla chips or raw vegetables.
Made exclusively for us, a slight slant is added to these elegant white serving bowls for dramatic presentation. Coordinates perfectly with other pieces in our Blanc collection—a fun and affordable way to build your tabletop collection. Also makes a...
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