Makes 2 cups
2 ripe Hass avocados, halved, seeded, and peeled
2 tomatillos, husked and finely chopped
1 ripe mango, peeled, seeded, and cubed
½ small red onion, finely chopped
1 serrano chile, finely chopped (remove seeds before chopping for less heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint leaves, chopped
1½ tablespoons fresh lemon juice
baked tortilla or pita chips, for serving
1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.