Topolobampo's Mango Guacamole

By Chef/Owner Rick Bayless
(Makes about 2 1/2 cups; serves 6)

Ingredients:
3 large, ripe avocados
1/4 cup diced red onion
1/2 to 1 serrano chile to taste, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus a few sprigs for garnish
1 tablespoon fresh lime juice
1 large, ripe mango, peeled, flesh cut from the pit, and diced
Salt
Cucumber and jícama slices or tortilla chips for serving

Procedure:
Remove the stem at the top of each avocado. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher.

Gently stir in the onion, chile, chopped cilantro, lime juice, and two-thirds of the mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate, preferably for no more than a few hours.

When you’re ready to serve, scoop the guacamole into a serving bowl. Garnish with the remaining diced mango and the cilantro sprigs. Serve with the cucumber and jícama slices or tortilla chips.

Address: 45 North Clark Street (Chicago)
Phone: (312)661-1434