1 tub (16 oz.) Green Envy Avocados
1/2 to 1 cup refrigerated H-E-B Ready Fresh Go!® Mango Pico de Gal
1 to 2 Tbsp. fresh-squeezed lime juice, to taste
1 tsp. Adams Reserve Sea Salt
1/2 tsp. Adams Reserve Table Grind Black Pepper
Combine avocado pulp, with pico de gallo, lime juice and salt and pepp
er, to taste. Let stand 10 to 20 minutes to allow flavors to mingle. C
over and refrigerate until ready to serve.
Transfer to a large shallow bowl or onto a plate; spread guacamole out
to a height of 1 to 2 inches. Drizzle Sweet Chili Lime Sauce generous
ly over top. Serve with red and green tortilla chips.
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