Avocado joins forces with chopped mango and toasted coconut to make this extraordinary guacamole. Prepare to be asked for the recipe.
What You Need
Original recipe yields 32 servings
1/4 cup KRAFT Zesty Italian Dressing
2 serrano chile s, seeded, chopped
1 Tbsp. chopped onion s
2 large avocado s, finely chopped
1 mango, finely chopped
2/3 cup quartered seedless red grape s (about 30)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 Tbsp. chopped fresh cilantro, divided
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Let's Make It
Blend dressing, chiles and onions in blender until smooth.
Combine avocados and fruit in large bowl. Add dressing mixture; toss to coat. Stir in 2 Tbsp. coconut and 1 Tbsp. cilantro.
Top with remaining coconut and cilantro. Serve with tortilla chips and RITZ Crackers.
How to Select the Perfect Avocado
Look for avocados that are either firm or just slightly soft to the touch. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. When chopping or slicing avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Garnish prepared guacamole with pomegranate seeds just before serving.
Serve with tortilla chips and RITZ Crackers.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.