makes about 2 1/2 cups
3 large ripe avocados
1/2 medium red onion, diced
1/3 cup chopped Peppadew peppers, hot or mild, diced
1 jalapeno pepper, seeded and finely chopped (optional)
1/4 cup chopped fresh cilantro, divided
2 Tablespoons fresh lime juice
1 medium ripe mango, peeled, flesh cut from the pit, and diced
Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit and pull the halves apart. Using the bottom end of a chef's knife, dislodge the pit, then scoop out the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork. Mix in the onion, peppadew peppers, jalapeno (if using), 3 tablespoons of cilantro, and lime juice.
Add 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate- preferably for no more than a few hours.
When ready to serve, transfer the guacamole into a serving bowl and garnish with the remaining mango and cilantro. Enjoy!
Printed from thegalleygourmet.net
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