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Jicama-Mango Guacamole

  • Servings: 6 to 8

Mercadito Cantina; Manhattan

While traveling through Mexico, chef Patricio Sandoval discovered the ubiquitous snack of thinly sliced mango and jicama spiked with lime and chile. Sandoval used the dish as inspiration for this guacamole, one of the most popular of several on the menu at Mercadito.

 

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KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Game Day, Graduation Party, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Dips & Spreads, No-Cook, Vegetarian

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Ingredients

  • 3 Hass avocados, cut into 1/2-inch dice
  • 1 medium plum tomato, seeded and cut into 1/4-inch dice
  • 1/2 small onion, cut into 1/4-inch dice
  • 3/4 cup finely diced ripe mango
  • 1/2 cup finely diced peeled jicama
  • 3 tablespoons finely chopped cilantro
  • 1 medium chipotle in adobo, minced (1 tablespoon)
  • 1 small jalapeƱo, seeded and minced
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Tortilla chips, for serving

How to make this recipe

  1. In a large bowl, gently stir the avocados with the tomato, onion, mango, jicama, cilantro, chipotle, jalapeño and lemon juice until well mixed but still slightly chunky. Season with salt and serve with tortilla chips.
Contributed By Photo © Wendell T. Webber Published October 2008

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