Fresh California Avocados mixed with sweet mango and pineapple plus fire-roasted habanero peppers…this guacamole is like a Caribbean party in a bowl!
Nutritional Highlights (per serving)
|4||ripe, Fresh California Avocado, seeded, peeled and coarsely mashed|
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%