Creamy Serrano & Mango Guacamole

CUT 1 avocado in half; remove pit and scoop flesh into a medium bowl. Add chile, onion, garlic, 2 tablespoons cilantro and bouillon; mash with a potato masher or fork until almost smooth.

CUT remaining 2 avocados in half; remove pits. Score the flesh in the avocados in a crosshatch pattern with a knife and scoop out the flesh with a spoon into the bowl. Add remaining 2 tablespoons cilantro, lime juice, evaporated milk and mango. Stir with a fork gently mashing until combined but still chunky. Garnish with additional mango, if desired. Serve with chips.

Cook’s Tip: For more heat, substitute with a habanero chile. For less heat, use a jalapeño instead.