Smoked-Chile-and-Mango Guacamole
© Con Poulos
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 2 1/2 cups
By Food & Wine
May 2013

At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It's super-popular in late spring. Slideshow: Great Guacamole

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 plum tomatoes, cut into 1/4-inch dice
  • 1 shallot, finely chopped
  • 2 dried chipotle chiles, stems discarded and chiles finely crushed
  • Kosher salt
  • 2 Hass avocados—halved, pitted and diced
  • 1/2 cup finely chopped white onion
  • 1 serrano chile, minced
  • 3 tablespoons fresh lime juice
  • 1/2 mango, cut into 1/4-inch dice (1/2 cup)
  • 1 cup lightly packed cilantro, finely chopped, plus whole leaves, for garnish
  • Tortilla chips, for serving

How to Make It

Step 1    

In a medium skillet, heat the olive oil. Stir in half of the diced plum tomatoes and add the shallot, crushed chipotles and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 5 minutes. Scrape the mixture into a large bowl and let cool completely.

Step 2    

Add the avocados, onion, serrano chile, lime juice and the remaining diced tomato to the bowl and stir gently. Gently fold in the diced mango and the 1 cup of chopped cilantro and season with salt. Garnish the guacamole with cilantro leaves and serve with tortilla chips.

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