Mango-Tomatillo Guacamole

Need a dairy free hor d'oeuvre? Mango-Tomatillo Guacamole could be a great recipe to try. One serving contains 228 calories, 5g of protein, and 12g of fat. This recipe serves 8. For 94 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Food Republic has 105 fans. If you have pita chips, serrano chile, tomatillos, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a very affordable recipe for fans of Mexican food. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as Mango Tomatillo Guacamole, Guacamole Taquero (Tomatillo Guacamole), and Tomatillo Guacamole.

Servings: 8

Preparation duration: 30 minutes

 

Ingredients:

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh mint leaves, chopped

2 ripe Hass avocados, halved, seeded and peeled

kosher salt

1 1/2 tablespoons fresh lemon juice

1 ripe mango, peeled, seeded and cubed

baked tortilla or pita chips, for serving

1/2 small red onion, finely chopped

1 serrano chile, finely chopped (remove seeds before chopping for less heat)

2 tomatillos, husked and finely chopped

Equipment:

bowl

plastic wrap

Cooking instruction summary:

Directions:  Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky.Fold in the tomatillos, mango, onion, chile, cilantro and mint.Add the lemon juice and gently mix to evenly distribute the ingredients. Season with salt.Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour.Serve with the chips for dipping.Try out these guacamole recipes on Food Republic:Best Basic Guacamole RecipeLobster Guacamole RecipeCreamy Guacamole Dip RecipeTuna Tartare Guacamole Recipe

 

Step by step:


1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky.Fold in the tomatillos, mango, onion, chile, cilantro and mint.

2. Add the lemon juice and gently mix to evenly distribute the ingredients. Season with salt.Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour.

3. Serve with the chips for dipping.Try out these guacamole recipes on Food Republic:Best Basic Guacamole Recipe

4. Lobster Guacamole Recipe

5. Creamy Guacamole Dip Recipe

6. Tuna Tartare Guacamole Recipe


Nutrition Information:

Quickview
230k Calories
4g Protein
11g Total Fat
28g Carbs
6% Health Score
Limit These
Calories
230k
12%

Fat
11g
18%

  Saturated Fat
1g
9%

Carbohydrates
28g
10%

  Sugar
5g
7%

Cholesterol
0.0mg
0%

Sodium
437mg
19%

Get Enough Of These
Protein
4g
9%

Folate
93µg
23%

Vitamin E
3mg
22%

Vitamin C
17mg
21%

Fiber
5g
21%

Vitamin B3
3mg
16%

Manganese
0.3mg
15%

Selenium
9µg
14%

Vitamin B1
0.21mg
14%

Vitamin K
13µg
13%

Vitamin B6
0.21mg
10%

Potassium
365mg
10%

Vitamin B2
0.17mg
10%

Iron
1mg
10%

Vitamin B5
0.92mg
9%

Copper
0.18mg
9%

Vitamin A
403IU
8%

Magnesium
30mg
8%

Phosphorus
70mg
7%

Zinc
0.66mg
4%

Calcium
17mg
2%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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