The major downside of produce-heavy recipes like the ones in the Veggie-Lover's Sriracha cookbook is the simple fact that getting fresh produce sucks in Canada. It's going to be out of stock, half-ripe, cost more than an entire meal at Tim Horton's, or look like it was kicked all the way from California to Canada. However, I love mangoes, and even if they're a bit out of season in Canada, when I saw this recipe I really needed to try it. It's guac, it's spicy, and it has mango in it - though there is the weakness that there's just no way to find big soft juicy mangoes in this part of the world right now.
- 3 large, ripe, Hass avocados (the varietal with the darker skin - the good news is that's the only kind we get here)
- juice of 2 limes
- 1 large mango, diced (I feel a bit let down by this mango - I went to three grocery stores before I even found any mangoes, and this was the "ripest" - it's dry as a bone but it is technically a mango)
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro plus more as garnish
- 1/4 cup Sriracha
- 2 cloves garlic, minced
- 1 1/2 tsp cumin
- salt and fresh ground pepper
Following the cookbook recipe exactly:
1. Halve and pit the avocados, scooping the flesh into a bowl. Top with lime juice and mash the avocados with a fork until "relatively smooth". The lime juice should also keep it from browning, however, as we see later, this concern is rendered moot.
|Dry as a bone.|
2. Add most of the mango, leaving a few pieces for garnish, plus the onion, cilantro, Sriracha, garlic, and cumin. Mix it well and season. You'll now see why browning isn't a big concern, as the red Sriracha turns the green avocados into a colour I can only describe as "cat barf".
3. Cover with plastic wrap, pressing the plastic wrap onto the surface of the guacamole, and refrigerate for at least 30 minutes. Garnish with reserved mango and cilantro.
|I'm sorry I put the image of cat barf into your minds. It's actually very tasty. The guac, not cat barf.|
I really wish I had waited to try this recipe when mangoes were in season. Colour aside, it's really tasty - it's a good solid guac with a nice spicy kick. The mango taste is very subtle and gets a bit overwhelmed by the spice, but I think this is more due to my shitty dry mango than the recipe. But once you get over the colour, it's really tasty and pretty easy to make.