Alyse's Mango Serrano Guacamole: Super Bowl Guacamole Extravaganza
Recipe type: dip
Prep time: 
Total time: 
Bright mango and spicy serranos bring out the best in avocados in this great guacamole.
  • 4-6 avocados
  • 3-4 mangos (substitute white onions, cucumber, tomatoes, small bay shrimp, etc...)
  • 2-3 serrano chiles
  • 1 bunch of cilantro
  • 1 purple onion
  • 2-3 garlic cloves
  • 1 lime
  • 1 lemon
  • olive oil
  • salt & pepper to taste
  1. De-seed the chiles and cut into large chunks. Use more chiles if you want more spice. The smaller the chile, the hotter it will be. Chop up a quarter or half of the onion into smaller pieces. Use more onion if you like the taste. Wash and clean half a bunch of the cilantro. Tear off most of the leaves. Some stems are fine but not the ends.
  2. In food processor, throw all of these together along with garlic and chop. Add drizzle of olive oil as these are combined as needed. It will almost become a paste but don't over mix!
  3. Half the avocados. If very ripe, spoon out into bowl and mash with fork. If perfectly ripe yet firm, cut into squares, then spoon out. Do not mash.
  4. Roll then half a lime. Squeeze both halves into bowl and mix with spoon. Roll then half a lemon. Add half of lemon juice into bowl and mix.
  5. Cut the mangos into squares and add to the bowl. Mix together.
  6. Add the cilantro, chile, garlic, onion paste and mix together. Add drizzles of olive oil if needed to aid mixing.
  7. Add lots of salt and pepper to taste. If you want more acid, add the second half of the lemon or add more lime juice, after tasting.
Frozen mango can be used in place of fresh mango if not in season, just be sure to allow a few hours to thaw and then dried either in a salad spinner or with paper towels.
Recipe by sarah sprague at