Fresh Mango Guacamole recipe, a simple summer snack with spicy-sweet appeal!
I have a confession to make… Tortilla chips are my personal kryptonite.
I love them with great passion for their crunch, comforting salted-corn flavor, and dipping capabilities.
Although I’m very fond of salsa and guacamole, it’s the chips rather than the dips that draw me in every time. Especially tortilla chips with a touch of intrigue, and the perfect air bubble ratio, creating thin crispy layers.
Speaking of crispy layers, have you tried Tostitos Multigrain Tortilla Chips?
They are exactly the kind of tortilla chips I cannot live without. Perfect in their simplicity, yet more than just a chip.
Made with corn, buckwheat and oats, Tostitos Multigrain Tortilla Chips are the perfect tortilla chips to pair with a dip that is a little out of the ordinary as well.
This summer we’ve got all sorts of fun events planned. Lake trips, beach vacations, hiking trips in the mountains.
We will need easy-prep snacks for all these events. Snacks the whole family can get excited about. Of course, tortilla chips must be involved. *wink*
Guacamole is probably my favorite accompaniment to beloved tortillas chips. Although classic guacamole is always welcomed, sometimes it’s fun to mix things up!
Today’s Fresh Mango Guacamole is so enticing. It offers the freshness, creamy texture, and savory goodness of traditional guacamole, yet with a tangy pop of sweetness from the mangoes.
Fresh Mango Guacamole is a fabulous snack to take to the lake or beach this season. Make it ahead and cover it well with plastic to keep from browning. Then pop it in the cooler with your beverages.
Just last weekend I made a large batch of this Fresh Mango Guacamole to take to the lake, along with a couple bags of Tostitos Multigrain Tortilla Chips. Our whole party agreed, Fresh Mango Guacamole is pure heaven!
Bright and vibrant with tons of color and chunky appeal. You’ve got to give it a try this summer!
Fresh Mango Guacamole
- Cut the avocados in half. Remove the pits and scoop out the flesh. Place the avocado flesh in a medium bowl. And the lime juice, garlic, chopped serrano pepper, and 3/4 teaspoon salt. Use two forks to smash the avocado into guacamole.
- Dice the mango and red pepper into small 1/4 inch cubes. Mix the mango, red pepper, scallions, and cilantro into the guacamole. Taste, then salt and pepper as needed. Serve immediately, or chill for later, with Multigrain Tostitos!
If making ahead, press piece of plastic over the surface of the guacamole, removing any air bubbles. This will help to keep the guacamole from browning.
Disclosure: This post is sponsored by Frito-Lay. All opinions are my own.