Tag Archives: guacamole

Tangy Mango Guacamole

17 Jul

Aunt B's Tangy Mango Guacamole

Anyone got a chip? Or a spoon?

Nothing completes a sunny summer day (or any day ending in ‘y’) like a glorious heap of guacamole perched upon a perfectly crunchy tortilla chip. And if you want to make your green dip of the gods even more summery, I suggest adding in some sweet and tart mango chunks.

Mmm, mango. As much as I heart avocados, I may love my mangos even more. And they love me right back. A close relative of the cashew and pistachio (somehow), mangos are not just packed with a buttload of vitamin A and C, they also help prevent cancer, they’re good for fighting pimples, and bad cholesterol and diabetes. Check it.

Added bonus: the mango juices also seem to help keep the guac from turning that lovely, unappetizing shade of brown it tends toward.

Ingredients

  • 3 ripe avocados
  • 2 small mangos, peeled and cut into bite-size chunks
  • 2 Tbsps red onion, diced
  • A handful of cherry tomatoes, seeded and diced
  • 1 tsp sea salt
  • Lime  juice, to taste

Squish it!

  1. Throw away the pits and scoop the flesh of the avocados into a bowl.
  2. Add about a tablespoon of the lime juice, and smash it up until it’s as smooth as you prefer.
  3. Carefully stir in your remaining ingredients and taste test. If you like, add in more lime juice.
  4. Max on your yummy dip and bask in your culinary victory.

Thanks for taking pictures of, and eating, my dip even though avocados make your tongue itch, Miles Pfefferle. You’re the bestest.

Bon appetit! 

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Stupid-easy chips and guacamole

3 Jan

Chips and guac

Dig in.

Eating vegan isn’t complex seitan shenanigans and quinoa schemes all the time, you know. Sometimes I just want a simple snack: chips and dip.

For years, I bought packaged tortilla chips, always kind of assuming in the back of my mind that the science behind the tortilla chip was so far beyond me that I should thank the gods of chip manufacturing for relieving me of the burden of figuring it out.

But, as it turns out, you can make them yourself — in less than 15 minutes, mind you — and they’ll be much tastier and a lot cheaper. Plus, you can control your portion sizes by only making as much as you (should) want to eat. This is really helpful for gals like me who like to drown their sorrows in party-size bags of salty snacks on the regular.

Anyhoo.

Here’s how you make tortilla chips…

Tortilla chips

Just pop me in the oven.

  1. Preheat your oven to 350
  2. Grease a cookie sheet (I like organic olive oil spray because I’m super lazy)
  3. Slice up as many tortillas as you wish like pizzas (I do two usually, of Ezekiel 4:9 brand)
  4. Place your little chips-to-be on the cookie sheet
  5. Spray/brush the chips with olive oil
  6. Sprinkle on a little sea salt if you like
  7. Bake for no more than 10 minutes, just until crispy (keep an eye on them, these little guys can burn fast)

Yeah, that’s it. 15 minutes will get you warm, restaurant-grade tortilla chips just begging for a dip in the best guac you’ve ever eaten (says me).

Now, make yourself some guacamole…

I adapted this recipe from acclaimed Food Network star Alton Brown, based on the ingredients I had on hand.

Ingredients

  • 3 peeled and pitted avocados
  • 3 Tbsps lime or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 medium onion, diced
  • 10 cherry tomatoes, seeded and diced
  • 1 clove garlic, minced

To the prep!

  1. In a large bowl, coat the avocado goo with the lime or lemon juice (this helps save it from turning a fairly disgusting, yet harmless, shade of brown).
  2. Drain the lime juice into a small bowl and save it (we’ll add it back in later).
  3. Mix in the salt, cumin, and cayenne and mash with a fork until desired consistency (I like my guac a little chunky, but keep on mashing if you like yours smooth).
  4. Fold in the onions, tomatoes, and garlic.
  5. Add 1 Tbsp of the lime or lemon juice you saved earlier.
  6. Enjoy — and share with no one! I mean, you can if you want…but why would you?

See, wasn’t that easy? If you can handle the spice, throw in a diced jalapeño pepper, like Alton recommends, and let me know how that goes for ya.

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