Cinco de Mayo is just days away! Do you have any Mexican fiesta plans? I’ve got the perfect recipe to add to your menu whether you’re hosting a party at home, or heading out to a potluck get together. Tropical fruit meets traditional dip in this delicious pineapple mango guacamole! Get the recipe below.
I don’t know about you, but when the warmer temps of spring and summer hit, all I crave is fresh fruits and lighter meals. However, I’m pretty confident I could eat soup for one meal of the day for the rest of my life and be one happy camper, but that’s for another day.
Back to today’s recipe. Each month, I host cooking classes in the Orlando area where I teach people how to make healthy foods taste delicious, while taking little time to prepare. This month’s menu is Mexican-themed, for Cinco de Mayo!
This is also my first couples-specific class, so I wanted to make the menu as simple as possible (for you guys… and girls), but also fun and unique (for us girls!).
What comes to mind when you think of Mexican foods? To me, guacamole and enchiladas! Instead of going the traditional route, I had to kick things up a notch (of course).
For the pineapple mango guacamole recipe that’s featured on the menu, I took this pineapple and mango salsa and added in some mashed avocados and lime zest to turn it into a guacamole.
Have you ever noticed that a serving size of guacamole quickly turns into about four when you are mindlessly grazing or snacking away? It happens to me all the time. I like to add fresh fruit in my guacamole to help extend the “calorie life” of the dip by adding nutritious, low-calorie bulk to an already caloric and nutrient-dense dip, thanks to the avocados.
What I love most about this recipe is that you can make the salsa, snack on it a few days, then add in some mashed avocado and you have an entirely different dish! Now how’s that for saving time and efforts in the kitchen?!Print
- 3 small avocados, mashed
- 1 cup pineapple, diced
- 1 cup mango, diced
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, diced
- 1 jalapeno, diced (less or more for taste)
- 1 lime, juiced and zested
- 1/2 teaspoon salt
- Mash the avocados in a mixing bowl with a fork. Add the rest of the ingredients and stir to combine.
- Serve with tortilla chips or veggie dippers (I like to chop up a bunch of sweet peppers!).
- To store in the refrigerator, transfer to an airtight container and add a thin layer of water on top to keep the guacamole from browning. Enjoy!
Just in case you still had a little confusion on just how simple this recipe is, I’ve even included this 1-minute tutorial video for you. You’re welcome.
Want to try this recipe? Don’t forget to pin for later!