Mango Habanero Guacamole – naturally sweet with a spicy heat, this Spicy Guacamole is your new summertime staple! Also: How To Choose Avocados
recipe originally published May 5, 2011
Mango Habanero Guacamole
We grill often in the spring and summer months. and you know me – no grilling is complete without snacks.
As an pre-grilling appetizer, I made another new guacamole. Does it surprise you in the least that this guac is spicy?
I did make it sweet and spicy, and the cool of the avocado is a perfect balance to the heat of the habanero.
Delicious and simple, just the way I like it.
Grab your avocados, friends.
How To Choose Avocados
Everyone knows, picking the best avocado is often a gamble.
We never know.
Rarely do I find a ripe avocado I can use immediately, but there are a few steps I take when picking avocados.
Ripe avocados tend to have the darkest skin. I start there.
I give it a light squeeze. If the avocado is not rock hard, I move on to the next step…
Look at the stem. If there is still a stem, is it easily removed? If not, leave it. If so, it should reveal a light green inside.
If you have no luck in finding any ripe avocados, I have a trick for accelerating the ripening process!
Choose your unripe avocados. Place them in a paper bag with a ripe banana. Bananas help ripen fruit more quickly!
I learned that trick a while back from my friendly neighborhood produce guy.
Now that you know how to choose avocados, let’s make some Spicy Guacamole!
As spring gives us sneak peeks into warm summer weather, we get outside as often as we can! As longtime Portlanders, we know the rain can and will return at any moment, so we take advantage of these gorgeous pre-summer days every time we get one.
Jalapeños AND Habaneros? Good thing we – and our friends – like the heat.
I did make a mild version of the guacamole, with less habanero. We also had other dips, snacks, cool drinks and … plain margaritas.
Yep. Plain margaritas are still good margaritas.
vegan appetizer recipes
Happy almost Friday!
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- 3 avocados, peeled and pitted
- 1/2 mango, peeled and pitted
- fresh habanero peppers, finely diced*
- juice of one lime
- sea salt to taste
- *Quantity based on heat preference - one HALF pepper without seeds brings a lot of heat
- Purée mango in food processor or high speed blender, add water to thin if necessary. Mash avocados. Add mango, habanero, lime juice, stir until combined.
- Serve with veggies and chips.
- Pair with margaritas and you have a tasty Happy Hour at Home.
dairy, egg, soy, oil, and gluten free, vegan
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Serving Size:1/2 cup
Amount Per Serving:Calories: 188 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 85mg Carbohydrates: 9g Fiber: 8g Sugar: 6g Protein: 3g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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