Serves 8 (serving size: about 1/3 cup guacamole and 6 chips)
Photo: Christopher Testani; Styling: Paige Hicks
3/4 cup diced peeled mango
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh orange juice
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
2 firm ripe peeled avocados, diced
1/2 finely chopped seeded serrano chile
48 tortilla chips
How to Make It
Combine first 8 ingredients in a large bowl; toss to combine. Serve guacamole with tortilla chips.
How to Cube a Mango
If you know a mango's anatomy, it's easy to prep: The fruit has a flat, oval pit in the center that runs parallel to the "cheeks," which are the fleshiest part. The bottom (stem end) is squat, and the top, or "nose," is tapered. Here's how to cube it:
Stand the mango on its stem end. Starting at the nose, and using the flat sides of the pit as a guide, slice off both cheeks.
Score a 1/2-inch-wide crosshatched pattern into the flesh of each cheek, cutting to (but not through) the mango skin.
Press the skin side to invert. Slice cubes from the skin. Or, without inverting, scoop out diced flesh with a spoon.
Great guac - I mashed the avocado and subbed a jalapeno for the serrano since I had a bunch on hand. Wasn't sure about the orange juice, but it worked - also gave me the idea to serve this with the Grilled Flank Steak with Chipotle-Orange Mojo recipe (same issue), which was a fantastic combo.
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