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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 

Food & Wine
May 2013

Gallery

Credit: © Con Poulos

Recipe Summary

total:
20 mins
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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