Have you ever had the peach-mango salsa that Costo sells? That stuff is seriously good. So when I was making guacamole, I decided that if mangoes and peaches are good in salsa, they’d probably be good in guacamole too. The power of deductive reasoning.
This guacamole turned out to be delicious. And I know I say that about everything I post but what you don’t know is that I only post the good stuff. There are tons of things I make which fail and then I simply leave them off the blog. It’s like it never happened that way. It is good for my self-esteem.
But really, this guac is unordinary and slightly sweet and just really good.
Disfruta! (That means enjoy in Spanish. You know, sticking with the theme here.)
Peach Mango Guacamole
- 2 ripe avocados (should be buttery soft)
- 1 medium tomato, chopped (I like to use Roma tomatoes)
- ½ large, ripe mango
- 1/3 cup chopped red onion
- 1 small jalapeno, seeded and chopped
- 2 TBS peach preserves (apricot preserves works as well)
- 1 teaspoon salt (or more to taste)
- juice of 1 lime
Cut the avocados in half, remove the pit, and strip away the skin. Place the avocado meat in a large bowl along with the diced tomato, cut up mango, red onion, jalapeno, peach preserves, salt, and lime juice. With a fork, smash until desired consistency is reached. Grab a handful of tortilla chips and dive in.