Recipe of the week: Strawberry mango guacamole from Oh She Glows
It’s been more than five years since Angela Liddon started blogging about her effort to eat better and have a healthier mindset about food. That side project evolved quickly. She didn’t really know a whole lot about cooking, but persuaded her husband to kick fast food and soda and start eating a plant-based diet.
Now, Oh She Glows (ohsheglows.com) is one of the biggest vegan websites out there, and her first cookbook, “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out” (Avery Trade, $25), is already a New York Times bestseller. Like many blogger cookbooks, the books feels a lot like her (vibrant) website — she took all the photos herself — but in a tangible “I-want-to-cook-this-right-now” way that only cookbooks can.
Take this recipe for mango-strawberry guacamole. I’ve had guacamole with mango or strawberries, but never both. Liddon says: “This bright, fruity guacamole never lasts long at a party because it leaves your guests feeling refreshed and energized. If you’d like to prepare this in advance, combine all of the ingredients except the avocado in an airtight container and keep it in the fridge. Just before serving, gently fold in the avocado and no one will be the wiser!” Add jalapeños for heat, if desired.
Glowing Strawberry-Mango Guacamole
2 medium avocados, pitted and roughly chopped
1/2 cup finely chopped red onion
1 fresh mango, pitted, peeled, and finely chopped (about 1 1/2 cups)
1 1/2 cups finely chopped hulled strawberries
1/2 cup fresh cilantro leaves, roughly chopped (optional)
1 to 2 Tbsp. fresh lime juice, to taste
Fine-grain sea salt
Corn chips, for serving
In a medium bowl, gently mash the avocado, leaving some chunks for texture. Rinse and drain the chopped onion in a strainer to wash off the sulfurous compounds. This makes the taste of the raw onion more pleasant. Fold the mango, strawberries, onion and cilantro (if using) into the avocado. Season with the lime juice and salt to taste.
Serve immediately with your favorite corn or pita chips. Avocado tends to spoil quickly, so leftovers won’t keep for longer than 12 hours or so. Makes 3 cups.
— From “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out” by Angela Liddon (Avery Trade, $25)