Once a month a group of mom’s from my neighborhood get our kids together to hang out and play. It is strange, they all go to different schools, but it is a way for us to stay connected in our hood. It was my turn to host in May and I gladly wanted to because we did a small birthday celebration for my son. I was in the mood to make some guacamole, but wanted to make an untraditional flavor. I had 3 champagne mangos starting to wither a bit and thought, hmmm…Champagne Mango Guacamole.
What is a champagne mango? Well not much different than most regular mangos except they have about 5 times the vitamin C content as most other popular mango varieties available in the United States. Their orange color makes it rich in Vitamin A as well.
Champagne mangos start off with green skin and fully ripen and are very sweet when they are a deep golden yellow. Check out this chart here. The one thing I teach folks when we go on grocery shopping tours is to smell your produce, especially your fruits. When it smells just as it should, that means it is ripe and ready to be eaten.
- 4 avocados
- 1 ripe champagne mango
- 1/2 lime juiced
- 1 shallot
- 2-3 green onions
- 1/2 tsp of garlic powder
- 1/2 tsp of Celtic Salt
- Scoop avocados out and into a bowl
- Peel mango and dice it into squares while still on the pit, then scrape it off into your bowl.
- Juice 1/2 lime
- Dice shallots and green onions
- Add garlic powder (yes you can use one clove of garlic, I was pressed for time)
- Salt to taste
Scoop and enjoy!
For the ultimate Cinco de Mayo feast, start your day with the Strawberry Colada Smoothie
This would be an excellent appetizer to go with the Rainbow Mango Salsa with Coconut Cilantro Lime Chicken for dinner!