A few weeks ago I posted a picture of some ingredients on our instagram and asked you to guess what we were making. Only a few got it, Mango Bacon Guacamole!
There were some really great guesses based on the mango, avocados, cilantro, red onion and jalapeño and a lime sliced open, salsas, soup ideas and even a warm bacon sauce. Nope! It’s really a Mango Bacon Guacamole loaded with all kinds of deliciousness but still that classic guacamole flavor.
Which is important to me. Like, big time important. I’ve had a lot of guacamole in my life and it always bothers me a little when it looks more like a salsa or sauce than a thick guacamole.
I shared this on instagram a while back, you are following us on there, aren’t you? You better get on that!!
Is that not the most true statement! Add in guacamole for me and it’s all over. I’m singing that chant from high school football games in my head now, “It’s all Over!”
But here’s the thing, if the guacamole no longer tastes like guacamole, it’s just a dip or salsa to me now. I especially hate when the avocados have been purred and it’s perfectly smooth and sauce-like now.
So in an effort to bust out this mango bacon guacamole idea I had I needed to be sure that it still tastes like and looks like a classic guacamole.
Oh! And throw bacon in there and we really have to be careful. Cooked bacon still goes soft again in something like this, but I wanted that crispy, salty crunch of bacon which means it has to be thoughtfully added.
Mango Bacon Guacamole
Picking out a few additional items for this mango bacon guacamole was really quite easy. I love avocados, I love guacamole, I love mango, I love bacon.
Anyone can figure the math out on that exhausting line.
There’s something so crazy good about the creamy avocados, salty crunch of the bacon and those sweet little pops of mango. It’s one of my all-time favorite new things now!
What Ingredients in Guacamole?
There are a lot of things that you can add in to guacamole. Let’s start with the basics and then we can chat about additional items and substitutions.
- What Additional Ingredients Can You Add into Guacamole?
- Hotter Peppers
- Pomegranate Seeds
- Which Avocado for Guacamole?
You might notice that some stores carry different avocados, but which one is best for guacamole? We tend to buy small Haas Avocados which are a classic for guacamole. The larger are great too but they do seem to have a little less flavor and more water. We will buy either.
- Which Onion for Guacamole?
Well, which onion you use for guacamole is totally up to you. We’ve mostly seen it in Mexico with red onion, but white is there too. Just add a little as you go and try it to see the flavor you end up liking.
The Secret to Good Guacamole
The secret to good guacamole is actually how you smash it. I like to cube up the avocado and then add it to a large bowl by using a spoon to scoop the flesh out of the avocado.
Next, using a fork, smash 1/3 to half of the avocado.
Gently stir everything together which will smash the remaining avocado a little but still leave some small chunks for the perfect consistency.
Which is Healthier Guacamole or Salsa?
Unfortunately even though guacamole seems like it should be a healthy snack, and it is healthier than most dips at a party, it does pack in more calories than just regular salsa. Avocados contain vitamin C, vitamin K, vitamin E, and minerals like potassium, and folate. Avocados don’t have any cholesterol and are high in omega 3 fatty acids, which are good for your heart health. However, avocados are high in calories mainly due to the unsaturated fats.
Salsa on the other hand is tomatoes, peppers, onion and cilantro in most cases. That means you can pack down a lot more salsa than guac.
Where is Guacamole in the Store?
If you absolutely do not have time to make your own guacamole you can always buy some or buy a season packet at the store. Guacamole is found in the grocery department, often by the salad stuff.
Why Guacamole Turns Brown
Avocado is a fruit and when cut open will go through oxidation, oxygen hitting and changing the fruit to a brown color. It’s not very appetizing to see guacamole turn like that.
- How to Keep Guacamole from Turning Brown
Leaving a pit in the guacamole and using lime juice will help to avoid the brown color.
How to Store Guacamole?
Guacamole is going to go brown unless it’s vacuum sealed well, so don’t set yourself up for failure by following these tips and then being bummed in two days if there is browning.
- Leave the pits of the avocado in the guacamole until serving.
- Lime juice, because of the acid will help to keep the guacamole fresh. Instead of stirring it all in, squeeze it all over the top of the guacamole before proceeding. You can stir it all together when you’re ready for serving.
- Press plastic wrap down onto the guacamole, making sure that every bit is touching the plastic wrap. At this point, place more plastic wrap tightly over the bowl to keep more air out.
How Long is Guacamole Good in the Fridge?
Guacamole will only last in the fridge for 1-2 days before browning will begin to occur. Using a vacuum sealer like the Food Saver is so handy with something like this.
Can Guacamole be Frozen?
Guacamole actually does pretty well in the freezer, but not for long as the water will break down the guacamole quickly as it freezes in the dip. So counter this, use that Food Saver mentioned in the paragraph above. This will allow you to freeze guacamole for up to 2 months! Heck yes!
Mango Bacon Guacamole
- 1 Mango, Large, chopped
- 4 Avocados, chopped
- 1 Lime, Juiced
- 1 clove Garlic, minced fine
- 1/4 Cup Onion, Diced Red
- 2 Tablespoons Cilantro, chopped
- 1 Teaspoon Cumin
- 1 Jalapeño, seeded and minced
- 4 Slices Bacon, cooked and crumbled
- Salt to taste
- Dash Cayenne Pepper for garnish
- In a large bowl, add the avocado, onion, garlic, seasoning, mango and jalapeno. Smash 1/3 of the avocado as you're stirring, leaving the rest a bit chunky.
- Add the lime juice, bacon, cilantro and season with salt to taste.
- Press plastic wrap onto the guacamole and another piece tightly over the bowl until serving to help keep it fresh, otherwise serve immediately.
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