Mango-Bacon Guacamole, by Leona Patterson of San Diego, California!
That’s right – our top recipe was guacamole.
But with good reason. To modify a popular phrase, this guacamole takes the tortilla chip. Bacon just makes everything better, and the contrast of the fruity sweetness of the mango simply took it to a whole new level. Simply put, it’s the best dip you could ask for. And it’s pretty quick and easy – so you can whip it together anytime.
Mango-Bacon Guacamole
1 small red onion, chopped
3 T minced cilantro
3 cloves garlic, minced
Seasoned salt, to taste
8 avocados
4 roma tomatoes, cored and seeded
6-8 slices of bacon
3 mangos, peeled (reserve juice)
Juice of 1 lime
Pan fry or microwave bacon. When done cut into small pieces.
Chop mangos, tomatoes, and red onion all the same size. Reserve 2-3 tablespoons of mango, tomatoes, red onion and bacon for garnish.
Combine the onion, cilantro, and garlic. Sprinkle heavily with salt and mash with a fork into a thick paste.
In a large bowl mash 7 avocados, keeping consistency thick and not over mashed. Gently fold into the avocados the mango, tomatoes, bacon and onion paste. Add mango juice and squeeze the lime into the mixture. Season with salt to taste.
Serve in a large bowl or molcajete garnished with the reserved sliced avocado, mango, tomatoes, red onion and bacon.
Serve with fresh tortilla chips.
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