Mango and Chipotle Chile Guacamole

By <i>Things Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Images
Mango and Chipotle Chile Guacamole
Serves
Makes 4 to 6 servings
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


Procedure
In modern Mexico, making guacamole in a molcajete is reserved for special occasions. But anyone who has eaten guacamole made the traditional way insists that its texture and taste are superior to its counterpart made with any other tool, especially the food processor. If you don’t have a molcajete, mash the ingredients with the back of a fork or a potato masher, and finely chop the onion, garlic, and chipotle before adding them. Or, use any large mortar and pestle.

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.

Mango and Chipotle Chile Guacamole

By <i>Things Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Serves
Makes 4 to 6 servings
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


Procedure
In modern Mexico, making guacamole in a molcajete is reserved for special occasions. But anyone who has eaten guacamole made the traditional way insists that its texture and taste are superior to its counterpart made with any other tool, especially the food processor. If you don’t have a molcajete, mash the ingredients with the back of a fork or a potato masher, and finely chop the onion, garlic, and chipotle before adding them. Or, use any large mortar and pestle.

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.