Grilled Avocado-Mango Guacamole

mango guacamoleTowards the end of a long bike ride I start dreaming about food.  It has become a little bit of a ritual for me to make guacamole and devour the whole bowl with a mix of tortilla chips, bell peppers and carrots and today was going to be no different.  With it being a holiday weekend my family decided to get together and I, of course brought avocados.  My sister has the same affinity for avocados and wanted to try something new.  Well, if you haven’t figured it out by now, I like to try new recipes.  She uttered the words avocados, mangoes and grilling and I was sold before I even knew what I had to do.

So, before I dive into this recipe let me tell you, I love to grill.  It is one of my favorite ways to cook and if you can cook with wood and coals, it is even better.  We predominately use a gas grill and when I take the time, and can, I like to use wood planks to cook on.  The wood intensifies the flavor of the food and makes it smoky.  Regardless of how you grill it changes food from being pedestrian to something exquisite.  The same was true for this flame-kissed guacamole.  The flavor of avocados intensified and the mango stayed bright and got some caramelization.  It was shockingly delicious and not what I expected of guacamole.  Because I was not prepared to turn this into a recipe blogpost I do not have too many pictures to share, so I will update this post with pictures the next time I make this delicious dish.  Until then, have fun making it and enjoy!

What you need:

8 ripe avocados

1 lemon, halved

1/4 C extra-virgin olive oil, plus more for drizzling

3/4 tsp. coarse sea salt

1/4 tsp. freshly ground pepper

2 mangoes

1/2 large red onion

2 Tbs finely minced garlic

3/4 C fresh basil leaves, cut into very fine ribbons

1/2 C sour cream or creme fraiche

What to do:

Turn a gas grill to high or ignite charcoal. Once the grill is hot brush or wipe a little olive oil on the grill rack.

Halve, peel and pit the avocados. Put the flesh in a bowl and give it a little squeeze of fresh lemon juice to keep it from going brown.

Drizzle the avocados halves with about 1 Tbl of olive oil and sprinkle of salt and pepper

Peel the mangoes ad have them ready for the grill. You can grill it whole then slice it, I preferred to make large slices and grill the slices.

Halve the red onion lengthwise in to 2 equal pieces.

avocado-mangoPlace  the avocado halves, mango and onion on the grill rack.  Grill until you see some grill marks, about 1 to 2 minutes, and then turn them over and grill for another minute. Take the avocados, mangoes, and onion off the grill and set aside to cool.

Preheat a 10-inch saute pan at the stove or a cast-iron pan on the grill. Add 1/4 cup of olive oil to the pan, add the minced garlic, and saute until it begins to show some color. Add the basil and saute until wilted.  Transfer to large ceramic or glass bowl and allow to cool.

With a fork, mash the grilled avocado into the basil mixture. Add the sour cream or creme fraiche and stir. Dice the grilled mango and gently stir into the avocado mixture. Slice the onion crosswise into thin half-moons and stir into the mixture.

Taste and add more sea salt, pepper and lemon juice if you like.

Serve with tortilla chips or chunky vegetables.  This guacamole also tastes really good smothered over your favorite fish or a chicken breast.  It is best served the same day it’s made.


About sherianne

For those of you who don’t know me, my name is SheriAnne Nelson and I am happily married to my husband Mike. I’m a mother of three beautiful children ages 9, almost 6, and 3, am a passionate fitness professional, and a Star Diamond Level fitness coach within the Team Beachbody program in Scottsdale, Arizona.

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