My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, January 4, 2017

Mango Guacamole

I wasn't sure how I felt about mixing avocados and mangoes together, but I must admit - I was pleasantly surprised. I found this recipe while I was searching for "Carribean themed appetizers" and thought I'd give it a try. Guacamole is always a great dish for large groups of people. This guacamole was a huge hit and was super easy to prepare! (It has a little bit of a kick to it - so if you want to reduce the spiciness, use jalepenos or omit the peppers altogether.) Don't you just love how pretty this dish is? I love the bright colors! 
{ Prep Time: 20 mins / Difficulty: Easy / Yields: 8 servings }

Ingredients:
4-6 ripe avocados (2 pounds total)
1 cup white onion, finely chopped
2 fresh Serrano chilies, finely chopped (seeds included)
1/4 cup fresh lime juice (or to taste)
3/4 cup peeled mango, diced
1 1/4 tsp salt
crushed red pepper (optional)
lime wedges, for garnish
pita chips or tortilla chips

Directions:
1. Halve and pit avocados. Scrape contents of avocados into a large mixing bowl, then mash with potato masher or the back of a large spoon. Stir in onion, chilies, salt and lime juice. Fold in mangoes and cilantro.
2. Garnish with cilantro, crushed red pepper and lime wedges. Serve with pita chips or tortilla chips.
3. Guacamole can be refrigerated up to 4 hours in advance. Cover tightly with saran wrap and refrigerate. Bring to room temperature before serving.

Adapted from a recipe found on www.epicurious.com

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