Perfect Weekend Treat: Mango Guacamole and Summer Shandy

Whether you’ve been following the grueling/thrilling/intense NBA or NHL finals this week, worked diligently at your 9-5 job, or just got home from the type of stressful family vacation that leaves you longing for another vacation, I propose that it’s time for a toast. It’s finally Friday, the weather’s decent, and we’re inching ever closer to corn on the cob and fresh tomato season. (I may have jumped the gun and bought some sweet corn at the grocery store the other day–shh.)

And here’s the type of toast I propose: a spicy-sweet mango guacamole tinged with cilantro and lime, and a DIY summer shandy made with your favorite blonde beer and a good lemonade (better than the pre-bottled version, in my humble opinion). Perhaps a rooftop deck or poolside lounge chair if you’re so lucky, but if not, and open window (and a broad windowsill) will do just fine.

Mango Guacamole

When picking out a mango, look for a fruit that’s about as soft–or slightly softer–than a perfectly ripe avocado. It should smell like mango, too (shocker, I know), and be consistently soft all over–avoid fruits with creepily mushy spots.

  • 2 perfectly ripe avocados
  • 1 perfectly ripe mango
  • 1 small handful cilantro
  • 1 lime
  • 1 jalapeño pepper
  • salt
  • tortilla chips (for serving)

Cut the avocados lengthwise and squeeze into a bowl. Slice off one side of the mango–you’ll feel the hard core resisting your knife; slice around that as best you can. To make small, even chunks, cut lightly into the mango the long way across, then the short way across, making sure not to slice through the skin. Once the mango is in little chunks, cut them off of the skin and add to the guacamole. (Okay, that was confusing–here’s a video of a chef doing it!)

The ratio of mango to avocado is really up to you, and depends partially on how big your produce is. You might not end up using the entire mango (I didn’t). Just sample as you go until you’re happy with the taste.

Wash and mince the cilantro and about half of the jalapeño; add to guacamole. Squeeze in half the lime and season with salt to taste. Sample liberally and add more cilantro, jalapeño, lime, or salt as needed. I always go for more lime. Always.

Quick Summer Shandy

  • 1 bottle of your favorite blonde or light beer
  • 1 cup lemonade (the better the lemonade, the better the shandy!)

Pour half of the beer bottle into an adorable glass or jar, pouring down the sides of the jar to avoid too much foaming. Add 1/2 cup of lemonade and stir lightly. Makes 2 servings. Cheers!


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