INGREDIENTS:
- 2 California
avocados, about 1 pound
- ½
tablespoon fresh lime juice
- ½
cup finely diced fresh mango
- ½
cup finely diced fresh pineapple, well drained
- 2 tablespoons
dried shredded coconut (preferably unsweetened)
- ½
teaspoon crushed red pepper flakes
- ½
teaspoon salt
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METHOD:
- Coarsely
mash (DO NOT PUREE) avocados; stir in lime juice.
- Fold
in remaining ingredients.
- Guacamole
is best made as close to serving as possible.
- For short-term
storage, seal in an airtight container with a piece of plastic
wrap against the surface of the guacamole.
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