Mango Guacamole + $1,000 Amazon Giveaway!

Mango Guacamole 3

Hi guys!! Today is very special day. Not only am I sharing this seriously delicious Mango Guacamole (more on that later), but I’m also helping to celebrate Carrian from Oh Sweet Basil’s 30th birthday!! Because Carrian would rather give than receive she’s hosting a full weeks worth of giveaways.

1000 Amazon Giveaway Pic

As most of you know, I’m a contributor on her blog, so of course I wanted to help her celebrate, and let me tell you, she has some killer prizes, today just so happens to be a $1,000 Amazon gift card. Think of the things you could buy!

Just enter your information in the rafflecopter below, and a winner will be chosen later this week.

Be sure to heard over to Oh Sweet Basil and check out The Girl Who Ate Everything, Fav Family Recipes, Lauren’s Latest, A Southern Fairytale, Something Swanky, Spoonful of Flavor, Centercut Cook, Sweet Treats More and Rachel Cooks who are also helping to celebrate Carrian’s birthday.

Now, on to guac!

Mango Guacamole 1

While I’d describe myself as a guacamole purist most days, having a boatload of mangos left over prompted me to go off the beaten path a little bit.

Repeat…a little bit. I still kept most of the traditional ingredients; a little bit of red onion, cumin, lime juice, plenty of salt and of course, avocado, but threw a very sweet, but not too sweet curve ball with the addition of diced champagne mangos.

I was a little worried the combination of sweet mango and rich avocado might not work well, but those fancy Mexican restaurants are sure on to something, because it works perfectly.

Mango GuacamoleNot much else to say, other than you guacamole lovers out there will rejoice once you try this variation. Plus today marks the end of tax season, for those of you that don’t know, my husband is a CPA and these last few months have been brutal, we pretty much never see each other in the light of day, so I’ve got to mosey on over to his work party to celebrate his FREEDOM!

Cheers! And don’t forget to enter the giveaway!

a Rafflecopter giveaway

Mango Guacamole + $1,000 Amazon Giveaway!

Prep Time: 10 minutes

Yield: 2 cups

Serving Size: 1


  • 2 avocados, peeled and diced
  • 1/2 cup finely chopped minced onion (plus more for garnish if desired)
  • 1 jalapeño, diced
  • Juice of two limes, (about 2 1/2 teaspoons)
  • 1/2 teaspoon cumin
  • 1 small garlic clove, grated
  • 2 small champagne mangos, peeled and diced
  • Sirracha, salt and pepper to taste


  1. Combine avocado, red onion, jalapeño, garlic, limes and cumin. Gently toss in mangos. Season with with salt, pepper and sirracha.
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Copycat Imo’s St.Louis Style Pizza with No Yeast, No Rest Crust

St.Louis Style Pizza 6
St.Louis style pizza. Love or it hate it?

I’ve found that most people are very passionate one way or the other, if you hate it, the mere thought of it elicits cringes and a crinkle of your nose; on the other hand, if you love it, the mere thought of it will make you burst into tears of joy and send your stomach into a hunger-induced tizzy. As you can imagine, I’m on the love the side, in fact, I think I feel a tear welling up in my eye right this very minute…

…oh wait, just kidding, there was just a particle of dust on my contact – false alarm.


St.Louis Style Pizza 10

St.Louis Style Pizza 9
Not only do I adore Imo’s pizza for it’s tangy-creamy-stick-to-the-roof-of-your-mouth cheese factor and wafer-thin crust, but it totally takes me down nostalgia lane. In high school my girlfriends and I had a daily routine in the summer. Wake up. Throw on a bikini. Head to the neighborhood pool and order a large Imo’s pizza – cheese only.. We’d bask in the sun while anxiously waiting for that green and red sign to roll down the hill, and then inhale the pizza straight from the box, while half of our bodies were still in the cool water – because of course, we couldn’t hide from the sun’s rays for even one minute for fear a golden bronze tan wouldn’t be achieved.

To this day, every time I order an Imo’s pizza I’m transported back to those perfect lazy summer days when my only care in the world was whether or not the sun was going to shine or not.

St.Louis Style Pizza 3
Seeing as I’m not a teenager anymore and can no longer eat pizza on the daily without packing on a good ten pounds, those Imo’s trips became few and far between. The trips became even less frequent when my beloved location just steps away from my parents house shut down despite my desperate protests, leaving the closest store no less than 20 minutes from my house.

So I did the next best thing. I figured out had to make it myself.

St.Louis Style Pizza 8
If you’ve never had Imo’s or St.Louis style pizza before, you might be a little lost, so let me give you the rundown.

“St.Louis style” pizza is typically made up of a very thin yeast –less crust, resulting in a almost cracker like texture, it’s topped with a sweet tomato sauce and heaps of provel cheese – a processed combination of cheddar, swiss and provolone cheese. Because of the thin nature of the crust, each pizza is usually cut into squares instead of the typical triangular pizza shape to ensure all toppings stay safely on said crust and not on the ground.

Nowww, I’m not really one to go for processed cheese on anything (unless it’s a classic grilled cheese of course), but here, I wouldn’t have it otherwise. – it makes the pizza. BUT this is also what turns some people off, it’s a very pungent cheese, which I, happen to think if fabulous, but other, stinky cheese haters might think otherwise.

St.Louis Style Pizza 7
Both the sauce and the dough come together in mere minutes and require zero cooking or rising beforehand. The sauce is made up of crushed tomatoes, tomato paste, sugar, salt and a little bit of dried oregano, basil and garlic powder. The dough is thrown together in minutes – flour, salt and baking powder are whisked together and then combined with water, a little bit of olive oil and sweet corn syrup. I lightly knead it until it comes together and then it’s ready to be popped into the oven.

Just how I liked it back then, I still prefer cheese only, but sometimes branch out for the husband who prefers meat on his pies – here, I did both. The first pizza is topped with a combination of Boar’s Head pepperoni, a local spicy Italian sausage and mild Italian sausage.; the other is left almost naked, with just a dusting of basil, oregano and sea salt.

St.Louis Style Pizza 5
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