So I had the honor of being invited to a luncheon at Dos Caminos this past Saturday, sponsored by the California Avocado Commission. I must say I wasn’t sure what to expect – since it was my first food blogger event – but I had so much fun! The afternoon started off with some unique avocado based cocktails and a guacamole cook off. Then we got a cooking demonstration from the very talented Chef Ivy Stark who made us some delicious crab molotes, baja style avocado tacos, and avocado honey lime ice cream (Yes, it was YUM!).
So with Memorial Day this weekend and the unofficial start of “summer” and the barbecue season, a good guacamole recipe is a must. The guacamole recipe below is what I created during the guac-off and I think it’s a keeper. It’s a little bit out of the ordinary and has some unexpected ingredients, but I think it’s a great combination once it is all combined together.
The mangoes add a bit of sweetness, the almonds add a touch of crunch, you get a hint of tang from the lime juice, and of course we can’t forget the bacon – because everything is better with bacon! All together with some salt and red pepper flakes for spice (of course) and it’s the perfect guacamole that will surprise and wow your party guests. And it’s so simple to make!
Besides getting to taste some great food and meeting some fellow food lovers, I also picked up some new tips – such as how to properly cut, pit, peel, and slice an avocado. Apparently I have been doing it wrong all this time! All you need to do is cut your avocado in quarters (lengthwise), twist, remove the pit, and peel the avocado skin like a banana. No spoons needed.
For the Mango-Bacon Twist Guacamole Recipe
Lou & Esi Original Recipe
Note: The key to good guacamole – make sure your avocados are adequately ripe. Did you know putting avocados in a bag along with some apples will quicken the ripening process?
Prep Time: 10-15 minutes
- 1 ripe avocado
- 1/2 cup fresh diced mangoes (~approximately half a mango)
- 3 slices bacon; cooked, drained, and diced
- 1/4 cup toasted sliced almonds
- 1 green onion stalk; diced (can be replaced with 1/4 cup diced red onions)
- 1 teaspoon red pepper flakes
- juice from half a lime
- season with salt to taste
Start with a ripe avocado to ensure your guacamole is smooth, creamy, and easy to mash.
Slice the avocado into four wedges using lengthwise cuts (be careful to cut around the pit). To pit the avocado, hold the wedge in your hand and using a sharp and sturdy knife, hit the pit with the bottom end of the knife. Twist the knife and the pit should come out easily. Peel the skin away from the avocado like a banana and add to the bottom of a stainless steel bowl or mortar and pestle (if using).
Add the remaining ingredients to the mixing bowl and mash, mash, mash with a fork and spoon until creamy.
Spoon into a serving dish and enjoy with chips and a margarita!