A vibrant and spicy guacamole with a tropical twist, perfect for gatherings.
Crush the scotch bonnet pepper, garlic, and salt into a paste using a mortar and pestle.
Wear gloves when handling the scotch bonnet pepper to avoid irritation.
Add the peeled and diced avocados to the paste and mash to your desired consistency.
Leave some chunks for a more textured guacamole.
Squeeze lime juice over the avocado mixture and mix well.
This prevents the avocado from browning.
Peel and dice the mango, then add it to the bowl.
Use a slightly firm mango for easier dicing.
Finely chop the cilantro and red onion, then add them to the bowl.
Chop the cilantro finely for even distribution.
Heat the olive oil in a small pan until hot, then pour it over the onion in the bowl.
This mellows the raw onion flavor.
Mix all ingredients together and serve with chips or as a topping.
Serve immediately for the freshest taste.
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