A yummy twist on a classic dip! A fun way to change up what is always a fan favorite – add the sweet bites of mango in with a little salty crab meat. Transform guacamole into a unique, crowd-pleasing party food! Make this kickin’ Mango Crab Guacamole recipe today!

This beautiful weather is almost too much to comprehend. I’m finding that it is very difficult NOT to put on a coat when I go outside. It’s been a habit for so many months! And just when I break that habit, the cold front will blow in. It looks like it’s going to be in the 30s again by the weekend. Living in Minnesota certainly is an adventure!

We didn’t get the news we had been hoping for, but Elijah’s surgery went flawlessly last week. Our sweet boy who has already endured way more than his share is now minus all ear bones in his left ear and has very limited hearing. He will need to undergo another surgery in a few months to have a prosthetic device placed in his ear that will hopefully give him some of his hearing back. One more thing to tackle!

On a positive note, Cinco de Mayo is approaching! Dan and I always love a good excuse to make Mexican food, dips and margaritas. Since I have a wee bit of an obsession with the Manila mangoes from Whole Foods (they are soooo juicy and delicious!), I thought I would chop one up and throw it into a guacamole. This is one seriously delicious guac, you guys!

LEARN HOW TO CUT UP A MANGO IN THIS VIDEO TUTORIAL

In a medium bowl, combine:

8-oz. container lump crab meat

1 mango, peeled, pitted and chopped

3 avocados, peeled, pitted and mashed

1 small red onion, chopped

1 tomato, chopped

1 jalapeño pepper, diced

3 cloves garlic, minced

1/2 cup cilantro, chopped

Juice from 1 lime

Few splashes of Worcestershire sauce

Salt and pepper, to taste

Mix well and refrigerate until ready to serve. Serve with chips or crackers, and preferably a margarita, too!

Have a great week!