Mango Guacamole (Creamy or Chunky)

Serves 4

Prep Time: 10 minutes

This guacamole is a family favorite! It’s nutrient dense, packed with flavor, and takes less then 10 minute to make!

I sometimes eat this guacamole by the spoonful. I also turn carrots or cucumber slices into “healthy chips” and use them as “guacamole delivery vehicles.” : )

As always, choose organic when possible and ask your body if it wants each ingredient.

Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.

Feel free to venture outside of this recipe by asking your body if it wants to include fruits, herbs, or spices in this recipe that aren’t listed below.

Ingredients:

• 3 large organic avocados

• 1 large mango, peeled and finely diced

• 3 Tablespoons red onion, peeled and finely diced

• 1 lime, juiced

• 1/3 Cup cilantro, finely chopped

• 1 teaspoon Real Salt® plus more to taste

• ¼ teaspoon dried oregano

• 2-3 cloves garlic, minced (if you like spice, garlic gives the guacamole a kick and it’s antimicrobial so it helps with gut dysbiosis).

• Optional: Ask your body if it wants to add any of the following ingredients: ground cumin, onion granules, garlic granules, chili powder, cayenne pepper, or red pepper flakes)

Instruction:

1. Add avocados to an air-tight glass container. *

2. Smash with fork until desired consistency is reached.

3. Add remaining ingredients and stir until combined.

4. Refrigerate until ready to serve; place a small piece of unbleached parchment paper on top to reduce browning.  Adding lime juice to the top also helps reduce browning. Stores will in refrigerator for up to 3 days.

*My children do not like the texture of this guacamole so I blend all the ingredients together in a high-powered blender for a smooth consistency.  A food processor works well too. 

If storing in the freezer:

• Do not add mango if you plan to freeze the guacamole.  Mango can develop a squish, somewhat slimy, texture. 

• Once prepared, divide the guacamole into freezer safe 4-ounce jelly jars (regular mouth).

• Using the back of a spoon, push the guacamole down into the jar so there are no pockets of air.  If you leave pockets of air, the guacamole will likely brown in those areas.  

• Then, even out the top of the guacamole so it is smooth.  

• Either top with 1/2 teaspoon of fresh lime juice or tightly secure a piece of unbleached parchment paper on the top (gently tap it down with your finger so it’s snug against the guacamole).   If topping with lime juice, omit lime from the recipe.  

• When ready to serve, thaw overnight in the refrigerator.  Once thawed, stir well, and serve.