Two things that I would probably be in rehab for, if they weren’t healthy for you, are mangos and avocados. I made a pretty awesome salsa for salmon a while back that combined the two well. I also get to work with them both frequently at work, in pineapple mango salsa, and of course guacamole. Working in a burrito place and making those ingredients made it easy to connect the dots between my two addictions and those two dishes, and come up with the obvious: mango guacamole.
The sriracha part actually happened by accident; I put in a single chile pepper, but overestimated its heat, and was disappointed with the result, but it was too late to throw another chile in the food processor, so I reached for my trust bottle of Rooster sauce. The result is a guac so addictive that we sat down to try it before making supper and ended up scrapping the dinner plans and stuffing ourselves with guacamole instead. Additionally, the mango adds an extra level of acidity that helps keep the avocado from oxidizing. Several days later, the meager leftovers (awaiting a new bag of tortilla chips) show no signs of browning, even at the top of the container where the plastic wrap doesn’t cover the smears.
Mango Sriracha Guacamole
- 4 avocados
- 2 mangos, chopped (or half a bag of frozen mango chunks)
- juice of 1 lime
- 3 garlic cloves
- 1 serrano chile pepper
- 1 tbsp. sriracha hot sauce
- salt to taste
In a food processor, chop garlic and chile pepper. Cut avocados in half, remove pit, and scoop the flesh into the food processor with a spoon. Add lime juice, sriracha and salt. Blend until smooth and transfer to a bowl. Stir in mango and serve immediately, or store refrigerated with a piece of plastic cling wrap pressed to the surface to help prevent oxidization.