Mango Guacamole

We received our first box from Hampton’s Lane and we couldn’t wait to open it. We tried the Taste of The Southwest Box which allows you to prepare authentic Mexican fare in minutes with a traditional molcajete. Blend and serve guacamoles, salsas, and dips or grind up your own chile powder in the natural stone version of a mortar and pestle. Add a dash of ancho chile powder to cornbread, sprinkle it over Mexican grilled corn, or fold into a chocolate mousse for a sweet and spicy dessert.

Zukali’s Cilantro Pineapple salsa with tomatillos is an easy crowd pleaser and a fresh change from your everyday red salsas. Meaty and delicious, Ranch Gordo’s Santa Maria Heirloom Pinquito Beans will take your next chili or barbeque from trite to award-winning with the exciting and earthy taste of New World flavor. Melissa Guerra’s Carnitas Seasoning is a custom blend of cumin, chile powder, and the perfect amount of floral oregano. It is guaranteed to have your guests coming back for seconds…or thirds. Exclusive to Hamptons Lane, the carnitas spice blend is excellent in chili, as a rub, and in anything else that could use a splash of Southwest flavor.




  • 2 Ripened Avocados
  • 1 Ripened Mango
  • ¼ Cup Red Onion, diced
  • Juice of a ½ Lime
  • 1 Serrano or Jalapeño Pepper, seeded & diced
  • 2 Tablespoons Cilantro, chopped

Stand mango on cutting board, stem side down. Cut through the mango about ¼″ from the widest center line. Repeat on other side. Cut horizontal lines through each mango ″cheek,″ rotate, and make perpendicular slices, creating a checkerboard pattern. Scoop mango cubes out of skin with a large spoon.

Cut avocados in half and remove pits. Slice lengthwise and crosswise, as you did with the mango, then use a spoon to release flesh from the skin. Combine avocado and mango with all other ingredients in the molcajete. Salt and pepper to taste.

Transfer to a bowl or serve straight from the molcajete with tortilla chips.

Photo from Recipe provided by


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