Aren’t the colors in this guacamole beautiful?
I’ve combined a few of my favorite ingredients together to make this sweet and tangy Mango Avocado Guacamole. Scoop with a chip or serve over grilled salmon or chicken.
Sweet and tangy are two words to describe this flavorful side dish. The sweet chunks of mango go so well with the tangy, smooth taste of avocado. The little bits of red onion and thick pieces of sweet red peppers provide a necessary crunch and it all comes together with a full-flavored vinaigrette. Spoon a little of this guacamole over fish or on top of chicken or eat it with a hearty chip – you decide, or do both!
We’ve reached the peak of high temperatures here in Houston. It’s mid-summer and we’re fast approaching the hundred degree mark. Even with all this heat, we’re still spending our evenings outside and grilling up a storm.
One of my favorite foods to grill is salmon. We eat salmon probably once a week in the summer. It’s an easy fish to grill and I love the taste. We’re also grilling lots of chicken too. Chicken is so versatile, I cook up several pieces at a time and use some for dinner and the rest I love to throw into a salad.
This Mango Avocado Guacamole is perfect with both salmon and chicken. It brings a freshness to both and takes minutes to prepare. I also love to make extra and keep a bowl in the refrigerator to use as a topping for a salad.
To make this guacamole, I peel and dice a ripe mango and combine it with thick chunks of avocado, a sweet red pepper, a half of a red onion and for a little kick, I finely chop a half of an jalapeno.
The vinaigrette is easy to make too. I just whisk together a little olive oil, lemon juice, dried tarragon, salt and pepper. The lemon juice keeps the avocado from turning brown in the refrigerator and gives the vinaigrette a perfect zesty bite.
Thank you so much for reading! Are you following us on Pinterest, Facebook, Twitter or Instagram? We’d love to connect, drop by and say hello! If you’d like to read more from ZagLeft, be sure to subscribe to never miss a post!
As a gift to our readers, subscribers can receive a FREE copy of our eCookbook, College Meals – 30 Days of Recipes! It’s a great gift to give to any college student in your life or even to give to yourself!
- 1 inch red pepper seeded and 1/2- diced
- 1 ripe mango peeled and diced
- 1/2 cup small diced red onion
- 1 tablespoon minced jalapeno peppers seeded (1/2 pepper)
- 1 inch ripe avocado seeded, peeled and 1/2- diced
- FOR THE VINAIGRETTE
- 1/4 cup olive oil
- 4 tablespoon lime juice
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Place the red pepper, mango, red onion and jalapeno peppers in a large bowl.
- Whisk together the olive oil, lime juice, tarragon, salt and pepper and pour over the vegetables.
- Toss well.
- Just before you are ready to serve the salad, fold the avocados into the salad.
- Check seasoning and serve.
Other recipes you might like…