MANGO FUEGO
Avocado Toast
Diced mango meets its match with habanero peppers on top of this colorful, tasty avocado toast.
INGREDIENTS
For the Mango Fuego Avocado Toast:
1 ea. Sourdough toast, sliced, 0.5 in
1/2 c. Traditional Guacamole
1 Tbsp. Pico de Gallo Salsa, fresh
1 Tbsp. Takis® Fuego Rolled chips, prepared, crushed
1 Tbsp. Mango, fresh, diced small
5 ea. Habanero peppers, sliced thin
1/2 Tbsp. Queso fresco, crumbled
1 Tbsp. Olive oil
1/4 tsp. Pepper, Milage Mix
1/4 tsp. Maldon salt
1 Tbsp. Habanero sauce, prepared
3 ea. Takis® Fuego Rolled chips, prepared, whole
3 ea. Lime wedge, fresh
For the Traditional Guacamole:
4 ea. Avocados From Mexico, whole, fresh
2 Tbsp. Lime juice
1/2 tsp. Kosher salt
1 Tbsp. White onion, chopped fine
1 1/2 Tbsp. Jalapeño pepper, no seeds, chopped fine
2 Tbsp. Cilantro, chopped fine
For the Pico de Gallo:
4 oz. Roma tomatoes, diced small
2 oz. Yellow onion, diced small
1 oz. Jalapeño peppers, minced
0.5 oz. Olive oil
1 oz. Lime juice
0.3 oz. Garlic, minced
0.1 oz. Kosher salt
0.01 oz. White pepper, ground
0.5 oz. Cilantro, fresh, chopped fine
INSTRUCTIONS
For the Pico de Gallo:
In a mixing bowl place diced tomatoes, onion, and jalapeños.
In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.
Pour mixture over pico mixture, add cilantro, then gently toss mixture to evenly coat.
Place in container with lid.
Refrigerate until needed for up to 24 hours.
For the Traditional Guacamole:
Remove stem from avocado.
Cut avocado in half from top to bottom.
Twist one half of the avocado to pull two halves apart.
Remove pit from avocado.
Scoop out the pulp from the avocado and place into a large bowl.
In a large bowl, gently mash the avocados with lime juice and salt.
Gently fold in onions, jalapeño peppers, and cilantro.
Transfer guacamole to a clean serving dish.
Garnish guacamole with cilantro or favorite topping.
Serve as needed.
For the Mango Fuego Avocado Toast:
Place toasted sourdough bread onto a work surface.
Spread guacamole evenly across sourdough toast. Top with Pico de Gallo, Takis®, mango, habanero, and queso fresco.
Garnish dressed toast with oil, salt, pepper, and habanero sauce.
Place avocado toast onto a plate and garnish with three whole Takis® and lime wedges.
Serve immediately.
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