Mango Habanero Guacamole

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 avocados
1/2 mango
1/2 habanero pepper, finely diced
Juice of 1 lime
Sea salt to taste


Puree mango in food processor or high speed blender, adding water to thin if necessary. Mash avocados. Add mango, habanero, lime juice, and salt, and stir until combined.