Creamy avocado, sweet mango, and spicy jalapeno make this Sweet Spicy Mango Guacamole irresistible.
Disclosure: I received complimentary products from Casabella, Gourmet Garden, and Melissa’s Produce for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.
Summer is officially here. You know how I know? It’s hot as you know what. For those not new to my blog you know I can’t stand being hot. For those new to my blog, well, here’s the 411. My genes are mostly northern European based (i.e. Sweden, Norway, Finland). Then you throw in some Irish and Scottish and you’ve got a person that genetically does not do well in the heat. I melt.
Contrary to all of that, I like to be able to dine al fresco! Well, if the sun isn’t there, I mean. Our house faces west. Almost exactly. That means we get morning sun for our tomatoes, peppers, and herbs we have in pots on the balcony and then nutrient rich afternoon sun for the trees, shrubs, and flowers in the front of the house. No shade there. But, there is shade on the balcony. This means that we can have dinner on the deck because there’s no sun to speak of around dinner time.
It’s also nice to see all the restaurants have outside seating, too. I think we eat slower when we’re outside. We watch the world go by and not the TV in the restaurant. We chat more and enjoy each other’s company more when we eat outside. Maybe it’s just me, but sometimes it’s nice to just sit a minute, have a nice, leisurely appetizer, and a relaxing dinner. Dinner isn’t supposed to be just food you eat, but food that nourishes you mind, body, and soul, right? I feel more “full” when we eat outside.
It’s also good to have little meals to nibble on throughout the day. Like Sundays.
Sundays are all about errands, an early lunch and sometimes a nibble or two in the early afternoon. In the afternoon, we usually make some popcorn, have some chips, or some other light snack to tide us over until it’s time for dinner. It’s really funny when the hubs tries to sneak the popcorn maker off the shelf and make some without me knowing. It’s impossible. When he gets up around that time I have like sonic hearing. It’s either cabinet door or pantry door. If it’s cabinet door, I finish up what I’m doing before going to investigate and help. If it’s pantry door, I just want for him to return with the pretzels and chips to snack on.
But this weekend, I thought we’d have something different nibble on. This weekend, I whipped up some delicious guacamole as part of #GuacSquad12. Okay. I know you’ve seen the posts that started Saturday, right?? Tell me you’ve been following the hashtag on Twitter, Facebook, Instagram and other social media? You’re not?? Shame on you!!
#GuacSquad12 is a group of 12 bloggers, organized by Camilla of Cooking with Camilla. Camilla has a great relationship with Casabella that makes the most amazing kitchen products!! And they’ve come up with an insanely awesome one!!
So, here’s the scenario
…you’re having a party or having friends over for dinner and you want to make guacamole. But you can’t. You know why, right? It will start to oxidize and turn brown before you know it. And you don’t really want to slather it with lime juice and having to dig that pit out just isn’t pleasant no matter what you do. So, what’s a girl to do? Get a Guac-Lock!!
Yes, I’m channeling my inner Ron Popeil on this one. Guac-Lock is this amazing container that reminds me of a push pop. You remember those things right? They had that stick out the bottom and you pushed it up every time You wanted more orange sherbet. Well, this is kind of like that. You put your guacamole in the Guac-Lock. You can even serve it up to your guests in it if you’d like because it is a pretty container.
Then when you’re finished, simply put the white ring on the bottom and gently push the green, inner ring towards the top. Now, when you’re close to the top, put the lid on and open and blowhole. I’m sure that’s not what it’s called but it reminded me of a whale blowhole. Once the air has been pressed out, close the blowhole and put your guacamole in the fridge. Voila! It’s green for days!!
Honestly. I kid you not.
This is the guacamole after it’s been in the Guac-Lock since Sunday. It’s now Wednesday and the guacamole in the lower left corner has been in the Guac-Lock since Sunday. Green as the day I put it in there. You see, if there’s no oxygen, then there’s no oxidation. Simple chemistry.
Now, I will say that there’s a bit of a learning curve; at least there was for me. I say blowhole because my guac did come spraying out. No matter how careful I tried to be. But, it wasn’t a lot, it didn’t spray all over the kitchen, and well, I just had an excuse to eat a little more of this mango guacamole. Which wasn’t a bad thing considering how delicious it is.
I’ve been trying to get this recipe right for the better part of almost 2 months now. Using various degrees of avocado and mango. Thankfully, Melissa’s Produce sent us some amazingly ripe avocado that tasted unlike any I’ve ever had!! Something about produce fresh from the farm make it just that much more flavorful, don’t you think? And since I love their Dutch baby potatoes, I knew I’d love their avocados, too. Every time I see Melissa’s Produce, I’m more apt to buy it over any other brand. It’s just delicious. Like these avocados! Just…delicious.
Since I already had the Gourmet Garden herbs that they graciously sent us I knew the route I was taking with this guacamole!! I don’t know about you, but the Gourmet Garden herbs and pastes are a staple in our kitchen now. I go through the garlic and ginger like it’s toothpaste! The basil is perfect for pesto or to brighten any sauce or soup. And the chili blend? YUM! The lightly dried herbs are the perfect garnish for any dish. I’ve used them all the time for that little pop of color and flavor on some of the drabber recipes. Like every one-pot recipe I’ve ever created.
But this guacamole, this one right here?
It’s not dull, drab, or boring looking at all. Just look at that all those bright colors!! There’s the creamy green of the avocado swimming with the bright orange of the mango. Then there’s the crunch of the red onion and the heat from the green jalapeno. Oh yeah. This bowl right here screams summer is here and ready to be nibbled on!!
And, with this Guac-Lock, you can easily whip up a big batch of guacamole when the produce is nice and ripe and then save it for when you’re ready to eat. That’s the genius of this handy kitchen tool. You don’t have to worry about your avocados or mango getting too ripe to eat when you’re ready to make this guacamole. You can make it on your time and eat it when you’re darn good and ready!!
Which, which this guacamole, won’t be long. Those colors and flavors will be haunting your dreams (both night and day) and you’ll find yourself drawn to the Guac-Lock, opening it often, and stealing a nibble before serving it to your guests or family. I know. Because I did. I speak from experience on this one. So… trust. Just trust on this one.
Now, make sure to see what the other 12 bloggers are sharing with their delicious bounty from our gracious sponsors. There’s 14 total recipes I think? Our host gets to share a few of her creations because, well, she’s the host. Duh!!Also, please do visit our sponsors Casabella, Gourmet Garden, and Melissa’s Produce. They were awesome enough to send us tasty products to use in the making of these guacamole, so we should all show them some love. Besides, you’ll want to enter the giveaway which probably means some of the entries require you to visit, follow and share.
The sweet kiwi and the creamy avocado pair well with the jalapeno in this delicious guacamole. Kiwi Guacamole is addictively delicious and perfect for summer nibbles.
- 1 cup kiwi, peeled and diced
- 1 cup avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup minced red onion
- 1 tablespoons minced jalapeno
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon minced garlic
- 1 - 2 tablespoons lime juice to taste
- salt and pepper to taste
- Coarsely mash the kiwi with the avocado in a large mixing bowl until slightly chunky and creamy. Stir in the diced tomatoes, red onion, and jalapeno.
- Add the chili powder, cumin, and minced garlic. Stir in the lime juice and season with salt and pepper to taste. Serve with tortilla chips.
- Italian Guacamole with Herb Tortilla Chips by Cindy’s Recipes and Writings
- Deviled Egg Guacamole by A Day in the Life on the Farm
- Grilled Pineapple Guacamole by Cheese Curd in Paradise
- Sweet and Spicy Mango Guacamole by A Kitchen Hoor’s Adventures
- Bacon Ranch Guacamole by Things I Make (for Dinner)
- Corn and Bacon Guacamole by Cookaholic Wife