Avocado Mango Mash
Prepping for the Big Super Bowl is going on! Don’t know the opponents yet, but it’s hyped up to be a good one. But if the game is lame, make sure your food is not. I’m serving this amazing avocado mash because for most football fans it wouldn’t be a party without avocados. It’s bright, vibrant, full of spice (as you like it!) and sure to please the crowd.
- Did you know that Americans eat over 8 million pounds of guacamole on the Big Game Day?
- The avocado is also called an alligator pear because of its shape and green, reptile-like skin.
- Avocados don’t ripen until they’re picked off the tree. (I grew up with multiple avocado trees in my backyard. They make the best climbing trees!)
- Have you ever tried avocado ice cream? No? Then move to Brazil.
- California produces about 90 percent of the US avocado crop.
- The avocado is virtually the only fruit that contains heart-healthy monounsaturated fat – good fat! (Remember fat helps you feel full and keeps blood sugar from spiking.)
- Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium.
I load it with chopped green onion, garlic, chopped cilantro, lime juice, jalapeno along with diced avocado and fresh mango. Cut the mango in half without peeling it, then cube it by passing a knife through the flesh, but not all the way through the peel. Turn it inside out like the photo above and then cut off the cubes. Dice into smaller pieces if desired. The mango adds a naturally sweet flavor and a soft texture which matches the texture of the avocado. I top with a dash of cayenne. Refrigerate until ready to serve. It should stay fairly bright and vibrant for the day as long as the lime juice is added.
Serve with fresh cut veggies, tortilla chips like these sweet potato chips. I’ll also serve with my Instant Pot White Bean Chicken Taco Soup and a cilantro lime rice. (Cook brown rice, then add the juice of a lime and chopped fresh cilantro before serving.)
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