Becky's Mango and Chipotle "The Velvet Glove" Guacamole: Super Bowl Guacamole Extravaganza
Recipe type: Dip
Prep time: 
Total time: 
Serves: 8-10
Spicy chipotle is cooled by the sweet mango for a guacamole you're not going to forget.
  • 6 avocados
  • juice of 1 lime
  • 3 cloves of garlic, crushed or minced
  • 1 small red onion, chopped up really really small (nothing ruins my day quite like a giant bite of raw onion)
  • 1 big ass mango, diced (2 small will do, in NY in winter you can't be too picky)
  • 3-5 chipotle peppers in adobo sauce, chopped (I like to scrape out the seeds, but you don't have to if you like more heat)
  • salt to taste
  • some fresh cilantro works too but I couldn't find any of decent quality (suburban Shop Rite, ew) and also sometimes think it makes the flavor a little too "busy" (optional)
  1. Step 2- Slice, scoop and mash your avocados with your lime juice.
  2. Step 3- Do not slice your finger down to the bone while doing step 2. (Note: if you fail step 3 like I did, bandage that sucker up real tight so as not to bleed into your guac.)
  3. Step 4- Remind Chewy for the hundredth time that there's nothing for her up here.
  4. Step 5- Mix everything else in and add salt until it tastes good.
  5. Step 6- Put the guac in an appropriately sized bowl. Make sure you don't bleed into it.
  6. Step 7- Serve it with delicious chips (hell yeah, blue cor
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