Pineapple Chipotle Mango Guacamole

Julie Madawi


This is a recipe that appeared in the April/May 2013 issue of Publix Family Style magazine. I'm posting these recipes as they only appear in the magazine, not online. This sounds really yummy! The picture is from the magazine.

★★★★★ 1 vote
3 Cups
10 Min


1/2 c
pineapple, crushed, drain and reserve juice
1/2 c
medium sweet onion, minced
ripe avocados, coarsely mashed
1 - 2
chipotle pepper in adobo sauce, finely minced (more or less to taste)
1/2 tsp
2 Tbsp
cilantro, fresh chopped
1 medium
mango, ripe, seeded, peeled and diced


1Drain crushed pineapple, reservice juice. In a small bowl, combine onion, avocados, chipotle peppers, salt, cilantro and 2 tablespoons of the reserved pineapple juice.
2Gently mix in mango and crushed pineapple. Serve immediately. Great with chips, fish, pork, or topping for tacos, etc.

About this Recipe

Course/Dish: Other Appetizers, Dips
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy