Fresh California Avocados mixed with sweet mango and pineapple plus fire-roasted habanero peppers…this guacamole is like a Caribbean party in a bowl!
Total Time: 10 min
Prep Time: |
Vitamin A 389 IU; Vitamin C 17 mg; Calcium 17 mg; Iron 1 mg; Vitamin D 0 IU; Folate 84 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 2%; Iron 4%
Ingredients2 habanero peppers 4 ripe, Fresh California Avocado, seeded, peeled and coarsely mashed 1 Tbsp. lime juice 1 cup ripe mango, diced 1 cup fresh pineapple, finely diced 1/4 cup unsweetened shredded coconut, toasted, optional 1/2 tsp. sea salt, or to taste
- Roast or grill habanero peppers until blistered all over, turning when the top side is blackened. (Roast in oven at 400 degrees F, on a grill or stovetop.) Cover and let cool for 5 minutes, then carefully remove blistered skin. Remove stems and seeds, then cut in a small dice and set aside.
- Gently combine the avocados, lime juice, mango, pineapple and coconut (if using). Stir in half the habaneros and let rest for about 5 minutes for the heat of the habanero to combine with the other flavors.
- Taste, then season with salt. Stir in the remaining habanero if desired, or offer alongside the guacamole for those who like it extra hot!
Serving Suggestion: Serve with fried plantain chips.
Beverage Pairing: A fruity rum drink.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados