Forest-Friendly Guacamole

America’s insatiable taste for guacamole is endangering forests in central Mexico
sustainable guac

New Worlder

America’s insatiable taste for guacamole is endangering forests in central Mexico. To help, consumers can use creative substitutes to minimize their reliance on Mexican avocados.

Here, Brazilian chef Paulo Machado recommends a fruity reinterpretation of guacamole that uses a fraction of the avocado typically found in the dish. The recipe calls for mango, peach, and the savory texture of papaya to fill out the rest of the body. 

This recipe comes courtesy of New Worlder; the premier source of in-depth information about and reportage on food and travel in the Americas.

2
Servings
297
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 regular-sized Haas avocado (or two small ones)
  • 1/4 Cup diced mango
  • 1/4 Cup diced peach
  • 1/4 Cup diced papaya
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon minced red onion
  • 2 Tablespoons fresh lime juice
  • salt and Mexican chile powder, to taste

Directions

Halve the avocado(s), remove the seed and scoop out the flesh, before then mashing it into a paste.

Combine the fruit and olive oil in a blender and pulse until texture is uniform.

Add the resulting puree to the avocado paste and mix in the onion, lime juice, salt, and chili to taste (in this case, about a teaspoon of particularly potent habanero chili powder from Baltimore delivers an eye-watering kick).

Serve and observe whether your guests notice the difference in composition – odds are they won’t.

Nutritional Facts

Total Fat
23g
33%
Sugar
2g
2%
Saturated Fat
19g
79%
Cholesterol
50mg
17%
Carbohydrate, by difference
3g
2%
Protein
19g
41%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
32mg
3%
Choline, total
1mg
0%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
321mg
21%
Water
18g
1%