Caribbean-Inspired Guacamole

Ingredients

This Caribbean-inspired guacamole incorporates unique ingredients commonly found in Caribbean cuisine, such as juicy mango, tangy pineapple, and fiery scotch bonnet peppers. These additions add a tropical sweetness and a hint of spice, elevating the flavors to a whole new level. We alse have the original recipe for Guacamole, so you can check it out.

• 3 ripe avocados 3 ripe avocados
• 1/2 cup diced mango 1/2 cup diced mango
• 1/2 cup diced pineapple 1/2 cup diced pineapple
• 1/4 cup finely chopped red onion 1/4 cup finely chopped red onion
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 2g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. 2.
   Mash the avocados with a fork until desired consistency is reached.
3. 3.
   Add the diced mango, pineapple, red onion, scotch bonnet pepper, and cilantro to the bowl.
4. 4.
   Squeeze the lime juice over the mixture and season with salt and pepper.
5. 5.
   Gently stir all the ingredients together until well combined.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve immediately with tortilla chips or as a topping for Caribbean-inspired dishes.

Treat your ingredients with care...

• Avocados — Choose ripe avocados that yield to gentle pressure when squeezed. If they are not ripe enough, the guacamole will lack creaminess.
• Scotch bonnet pepper — Be cautious when handling and chopping the pepper, as it is very spicy. Consider wearing gloves and avoid touching your face or eyes.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh orange juice to the guacamole.
• If you prefer a milder version, remove the seeds and membranes from the scotch bonnet pepper before chopping.
• To prevent the guacamole from turning brown, press a layer of plastic wrap directly onto the surface before refrigerating.
• Experiment with different tropical fruits like papaya or kiwi for additional variations.
• Serve the guacamole in a hollowed-out pineapple or coconut shell for a fun and tropical presentation.

Serving advice

Serve the Caribbean-inspired guacamole as a dip with crispy plantain chips or alongside grilled jerk chicken for a burst of tropical flavors. It also makes a delicious topping for fish tacos or as a spread on sandwiches and wraps.

Presentation advice

Garnish the guacamole with a sprinkle of fresh cilantro leaves and a few slices of scotch bonnet pepper for an eye-catching presentation. Serve it in a colorful bowl or on a wooden platter to enhance the Caribbean vibe.