My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, January 22, 2020

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 "Caribbean-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 extremely easy to prepare! (It has a little bit of a kick to it - so if you want to reduce the spiciness, use jalapeƱos 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 }

4-6 ripe avocados (2 pounds total)
1 cup white onion, finely chopped
2 fresh Serrano chilies, finely chopped (seeds included -- remove if you want to reduce the "heat")
1/4 cup fresh lime juice (or to taste)
3/4 cup peeled mango, diced
1 1/4 tsp salt
a dash of crushed red pepper (optional)
1/2 cup fresh cilantro
lime wedges, for garnish
pita chips or tortilla chips

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. Carefully fold in the 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

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