Who needs a store-bought, average guacamole when you can make the most amazing Pineapple Chipotle Mango Guacamole at home? It’s quick and easy and you won’t even need a lot of ingredients to make this spicy and sweet dip.
If you’re making Guacamole at home for the first time, you have nothing to worry about. It’s not a complex recipe at all. Very straightforward, fruity, and delicious.
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Making Pineapple Chipotle Mango Guacamole
Guacamole is meant to be had with a variety of other things. You can have it on toast, as salad dressing, on a sandwich, with fried chicken or fish, or with deviled eggs. It’s a delicious and versatile recipe that is packed with healthy and fresh ingredients.
You can always customize some of the ingredients depending upon how sweet or spicy you want it. But if you want to make yourself the ideal guacamole that most people eat and love. Then you should follow this recipe flawlessly.
How To Make
Pineapple Chipotle Mango Guacamole Recipe For 2021
You can crown all your salads, sandwiches, tacos, etc. with this Pineapple Chipotle Mango Guacamole recipe.✓ It’s homemade and delicious!
Preparation Time: PT30M
Cooking Time: PT20M
Total Time: PT50M
- Half a cup of crushed pineapple (canned or fresh)
- 1-2 spoonfuls of pineapple reserve (if using canned pineapple)
- Half a cup of minced sweet onion
- 4 coarsely avocados
- 2 minced chipotle peppers
- Half teaspoon of salt
- 2 tablespoons of chopped cilantro
- 1 peeled and diced ripe mango
Pineapple Chipotle Mango Guacamole Recipe:
- Combine all the ingredients in a bowl. Mix well and using a spoon mash the ingredients firmly. Since guacamole works well as a dip, make sure you’ve mashed up all the ingredients well. If you like the guacamole to be a little chunky, you can add some mashed solids of mango and pineapple.
What do you make of this stellar recipe? It’s a super versatile recipe that works with anything and everything. If you have leftovers at home, you can eat them with Guacamole. You can use it as a delicious topping for healthy salads. And have it on toast or as a side dish with a burger or a sandwich.
From a very young age, I found the whole concept of bringing together all sorts of different ingredients and then combining them all to prepare a wholesome meal incredibly fascinating. But most of this interest and passion came from managing multiple albeit not life-threatening medical conditions. Eating fresh, hearty, home-cooked meals started as a compulsion but soon transformed into a lifestyle choice that I could not be any more grateful for at this point.
So I decided to pursue cooking as a professional career. And the American Culinary Federation certification program made it possible for me to become a certified chef. I have worked as a professional cook for the most part of my adult life. Meal planning and prepping, supervising other cooks, ordering food supplies, ensuring health/sanitation regulations, and more – these were some of the most important responsibilities that have taught me more than anything or anyone ever could.