Of all the promotional swag I collected during the South Beach Wine & Food Festival, one was particularly handy. The magnet containing the recipe for Mercadito's guacamole de mango was handed to me as we sampled the soon-to-be-open restaurant's carnitas tacos during the Grand Tasting Village.
Being a lover of guacamole and all things mango, I had to try it. Aside from the mango, the recipe calls for jícama and chipotle purée. I couldn't find either at my Publix so I had to do without. The result was still good, however, and a nice variation of your regular guacamole. Of course I can't wait to try the restaurant's version when it opens in Midtown Miami in a few weeks, but for now I'll have to settle for my homemade attempt. Here's the recipe.
Guacamole de Mango
You'll need ...
1/4 cup white onion, finely diced
3/4 cup plum tomatoes, finely diced
2 tablespoons cilantro, finely chopped
Lemon juice, optional
1/4 cup mango, small dice
1/4 jícama, small dice
2 tablespoons chipotle purée
Salt to taste
1. In a medium bowl, add the avocado and smash it down with a for until it is smooth but has some small chunks.
2. Add onion, tomato, cilantro, lemon, mango and jícama. Toss until ingredients incorporate evenly.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
3. Add the chipotle puree and salt, mix and adjust seasoning.
4. Serve with homemade tortilla chips.
By the way ...
Since I couldn't find the chipotle purée and wasn't about to embark on making it, I used a little bit of chipotle powder I had in my pantry to add a little of the chipotle flavor.
I served it on a warm tortilla instead of eating it with chips and made a snack out of it.