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Mango-Jicama Guacamole

Serving size: 1/4cup Yield: 4 cups
Start to Finish 25 mins
Mango-Jicama Guacamole
  • 4  medium very ripe avocados, halved, seeded, peeled, and chopped
  • 3/4  cup  chopped ripe mango
  • 1/2  cup  chopped tomato (1 medium)
  • 1/2  cup  chopped peeled jicama
  • 1/4  cup  finely chopped onion
  • 2  tablespoons  lime juice
  • 2  tablespoons  snipped fresh cilantro
  • 1  canned chipotle chile pepper in adobo sauce, finely chopped*
  • 1  small fresh jalapeno chile pepper, seeded and finely chopped*
  • 1/2  teaspoon  coarse salt
  •  Coarse salt

1. In a large bowl combine avocados, mango, tomato, jicama, onion, lime juice, cilantro, chile peppers, and the 1/2 teaspoon salt. Season to taste with additional salt. Serve immediately.

From the Test Kitchen*Tip:
  • Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.
Nutrition Facts (Mango-Jicama Guacamole)
  • cal. (kcal) 66,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • fiber (g) 3,
  • pro. (g) 1,
  • sodium (mg) 96,
  • Percent Daily Values are based on a 2,000 calorie diet

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