INGREDIENTS
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Peel and dice 1 mango. In a large bowl, mash 2 avocados with a fork. Stir in 1 tablespoon lime juice, 1 minced serrano chile, 1 cup minced scallion, 1 cup chopped parsley and 1/4 cup chopped mint. Stir in the diced mango. Season with salt and pepper
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Line a baking sheet with aluminum foil and arrange 6 pieces of bacon on it. Cook the bacon in a 400°F oven until crisp, 10 to 12 minutes, then let cool to room temperature. Chop the bacon. In a large bowl, mash 2 avocados with a fork. Stir in 1 tabl
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Line a baking sheet with aluminum foil and place 2 poblano peppers and 1 ear of corn (shucked) on it. Brush each vegetable with 1 teaspoon olive oil. Roast in a 450°F oven until lightly charred, 8 to 10 minutes. Cool to room temperature. Chop the po