Grilled Avocado with Mango Mint Salsa and Wild Rice

I'm always looking for new things to do with mangoes and this salsa is a fantastically fresh way to perk up some of my favorite things. It's super simple and addictively delicious - two more of my favorite things.

Mango-Mint Salsa

1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste

Mix everything together and chill for 30 minutes to an hour before serving. Unlike guacamole, it won't discolor so let it sit longer if you can. It's perfect when it's freshly made but even more sublime after all the little bits have had a chance to mingle.

It was last served it on the patio atop a grilled avocado with wild rice (cooked per package directions with some green onions) and mango-lime puree (recipe below).

In the same week (it's that good) we served it at a dinner party in a wrap with this pimped up guacamole and some aromatic black beans and rice which, unfortunately, we devoured before I could take any photos.

Yum.

Mango-Lime Purée

2 ripe mangoes
1/2 tsp (2 mL) grated lime rind
1/4 cup (60 mL) lime juice
1/4 tsp (1 mL) salt
A pinch each of cumin and cayenne pepper

Peel and cube mangoes. In food processor or blender, purée with lime rind and juice, salt, cumin and cayenne. Set aside or refrigerate for up to 1 day. Bring to room temperature before using.

This is typically used as a base for grilled fish, but I decided it would work just as well with a grilled avocado. If anyone can think of other ways to use it please let me know because it was delish!

3-Way Guacamole and a Tequila Kick

Well this was supposed to get posted for Cindo de Mayo but alas, I'm in Italy and haven't an internet connection for the last four days. Luckily I have plenty of food (among other things) to distract me...

Anyway, to make up for it, I offer you not one, but three versions of this yummy guac, depending on how simple or complex you want to make it. So grab yourself some avocados and have your way with them!

The quantities below make 1-1/4 to 1-1/2 cups:

Start Simple

There are many cooks in Mexico who think that adding anything but garlic and salt to avocados will set you on the road to ruin. As a fan of the "luxurious" option (shown above), I find that hard to believe but still, this simple mash-up makes a great condiment to spread on sandwiches or tacos.

2 medium ripe avocados
1 clove garlic, minced or crushed with a garlic press
1/2 teaspoon salt, or to taste

Mash the avocado in a medium bowl with a large fork or potato masher. Keep it chunky to give it some character. Stir in the garlic and salt. Leave the pits in the bowl to keep the avocado from turning brown. If you're not using it right away, cover it with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate but be sure to use it within a few hours. Sad brown guac does not a party make.

Herb It Up

For a pimped-up stand-alone guac you can proudly serve with chips, add to the above:

2 tablespoons chopped cilantro
1 tablespoon fresh lime juice

Para Bailar La Bamba

Turn up the music, string up the party lights and get ready for this fiesta in your mouth:

Fresh hot green chile to taste (1 serrano or 1/2 jalapeño), finely chopped
1/4 small white onion, finely chopped
1/2 medium tomato, chopped
1 tablespoon tequila (optional)

To reduce the risk of an overwhelming onion flavor, rinse the onion first under cold water and shake it well to get rid of the excess moisture. Taste and season with additional salt if appropriate.

Avocadoholics and Chocoholics Unite!

OMG. This is so good I want to bathe in it!

If you have kids, it's a great alternative to the sweet snacks that send them bouncing around like superballs.

This yummalicious treat comes courtesy of Katrine Volynsky from my girl Jennifer at Sweet on Veg.

RAW CHOCOLATE AVOCADO PUDDING

Time: 10 minutes
Makes: 2 – 4 servings
Equipment: blender or food processor

Ingredients
2 medium avocados
1/3 cup maple syrup or agave
1 tsp vanilla extract
1/3 cup cacao powder
2 Tbsp Mesquite Powder
1/3 cup water or coconut water

Blend all ingredients, add water for desired consistency.

Serve immediately before you lick the entire batch off the spoon and have to start all over!

I love you - and avocados too!

So super cute!

From uccellocurioso at Etsy.