"Rick Bayless is the undisputed Big Enchilada of Mexican cooking north of the border," says Sybil Pratt in her review of Fiesta at Rick's (our August Cookbook of the month). Now you can be the judge: prepare this cool, delicious end-of-summer appetizer.

Mango Guacamole

Makes about three cups, serving 8-10 as a nibble

One of my summer favorites: two tropical flavors—creamy avocados and juicy, fragrant mangos—with the sweet crunch of red onion and just enough sparkly lime and cilantro. Other than procuring ripe avocados and mango, there’s almost nothing to this preparation.

mango guacamole from fiesta at rick's

3 medium-large (about 1.5 pounds) ripe avocados

1/2 small red onion, chopped into half-inch pieces

1/2 to 1 fresh serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into half-inch pieces



Cut around each avocado from stem to blossom end and back up again, then twist the halves apart. Dislodge the pit. Scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado along with serrano, cilantro, lime juice and 2/3 of the diced mango. Taste and season with salt, usually about 3?4 teaspoon. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if you’re so inclined. Serve with tortilla chips or slices of cucumber or jícama.


Reprinted from Fiesta at Rick's by Rick Bayless (c) 2010. Used with permission of the publisher, W.W. Norton & Company, Inc.

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