Sweet mango and zippy mint add an extra punch of flavor to this guacamole-inspired dip. Avocados, which are the backbone of guacamole, contain a good amount of healthy polyunsaturated and monounsaturated fats, which help boost metabolism and keep you feeling fuller for longer.
Perfectly ripe
When looking for a perfectly ripe avocado, choose one that has dark green or almost black skin. When squeezed, you should feel it yield to pressure. If you’re not planning to eat your avocado for a few days, try choosing one that is unripe (an unripe avocado will feel very firm) and leaving it at room temperature. Avocados are climacteric fruit, which means they will continue to ripen after harvesting.
Avo-mazing fact
A serving of half a medium avocado has more potassium than a medium banana.
- 1 medium shallot finely diced
- 2 Tbsp freshly squeezed lime juice
- 1/2 tsp kosher salt
- 2 ripe large avocados
- 1/4 cup packed fresh cilantro chopped
- 1/4 cup packed fresh mint chopped, plus extra for garnish
- 1 serrano chili finely diced, seeds removed if you don’t like too much spice
- 1 Ataulfo mango peeled, pitted, and diced
- 1 green onion thinly sliced
- In large bowl, stir together shallot, lime juice, and salt. Set aside for 5 to 10 minutes.
- Halve avocados, discard pit, scoop out flesh, and add to bowl along with marinated shallots. Mash with fork until you get a creamy dip, the consistency that you like. Fold in cilantro, mint, serrano chili, and 3/4 of the mango. Let sit for 10 minutes at room temperature before garnishing with extra torn mint leaves, remaining diced mango, and a sprinkling of green onion. Serve alongside jicama sticks or pita chips, if desired.
Per serving: 183 calories; 2 g protein; 13 g total fat (2 g sat. fat); 17 g total carbohydrates (7 g sugars, 7 g fiber); 397 mg sodium
