This is a great side dish for any BBQ, or Holiday get together.
The spiciness can always be altered to the individuals liking as well as the sweetness from the Mango.
To make it a full meal, mix in 2 (10 oz.) Cans of Chicken with the liquid. —MAGDALENA FLORES
Potatoes (Peel, chop into different sizes, and boil to soften)
Eggs - Hard Boiled (Egg Whites Diced; Yolks set aside)
Cup Red Bell Pepper Diced
Fresh Garlic Diced
Green Onion Diced
Can Diced Hot Green Chiles
Hot Pickles Diced
Small Can Chipotle Peppers in Adobo Sauce
Small Mango Diced
Fresh Cilantro Chopped + Extra Not Chopped for Garnish
Juice of Lime
Lime Zest + Extra for Garnish
Queso Fresco Crumbled
Small Avocado Sliced for Garnish
In This Recipe
WHILE POTATOES ARE BOILING:
In a medium skillet, on low to medium heat, sauté the Red Bell Pepper, Tomatillos, Garlic, Green Onion, and entire can of Green Chiles until almost tender, then remove from heat.
Once potatoes are soft, lightly mash potatoes (leaving some chunks) in a large bowl and set aside.
Mash eggs yolks in a large bowl and stir in Mustard and Crema Mexicana.
Mix in Celery, Pickles and Egg Whites.
Remove seeds from 3-4 Chipotle peppers, dice small, and place into the mixture along with ½ -1 tsp of the Adobo sauce from the can.
Stir in the mix from the skillet, and add the Mango, Cilantro, Lime juice, Lime zest, and Salt.
Combine the mixture into the potatoes and incorporate well.
Mix in the Queso Fresco.
Garnish with Sliced Avocado, extra Cilantro, and extra Lime Zest