Grilling avocado takes guacamole to a whole new level intensifying its rich, buttery flavor. The sweet and juicy grilled mango pairs perfectly with the warm dip and balances out its spiciness.
Grilled Avocado Mango Guacamole
Nutritional Highlights (per serving)
|2||Ataulfo (champagne) mangos, (or other mango), peeled, center core removed*|
|2||ripe, Fresh California Avocados, halved, peeled and seeded|
|1/2||cup||red onion, finely diced|
|1/2||jalapeño, finely diced, some seeds removed**|
|1/4||cup||cilantro, fresh, finely chopped (optional)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Brush the mangos and avocados with avocado oil covering all sides. Over low heat grill mango halves 1-2 minutes until grill marks appear, then flip and grill other side 1-2 minutes. Cool, then dice. Over medium heat grill avocados for 5-7 minutes per side or until grill marks appear.
- In a large bowl, mash the grilled avocados with lime juice and salt. Add mango, onion, jalapeño and cilantro and stir until well combined. Taste and adjust as to your taste.
Serving Suggestion: Serve warm or room temperature with chips or in tacos or burgers. This grilled guacamole works great as a topping for grilled fish or chicken as well.
Beverage Pairing: Sparkling water with lemon or lime.
*Use a vegetable peeler to remove the mango skin and then cut vertically along the center core so only the two halves of mango flesh remain. Using the two mangos there will be 4 mango halves total.
**The more seeds the spicier it will be.
***Guacamole is best served the day it is made. Store leftovers in an airtight container in your refrigerator for 2-3 days.
****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.
Vitamin A 49 mcg ; Vitamin C 37 mg; Calcium 17 mg ; Iron 0 mg ; Vitamin D 0 mcg ; Folate 69 mcg
% Daily Value*: Vitamin A 6% ; Vitamin C 40% ; Calcium 2% ; Iron 0 %; Vitamin D 0%