- Directions -
- Scoop out the flesh from the avocado (cut it lengthwise on both sides until you hit the stone, turn the two halves in different directions and pull them apart. Remove the stone and scoop out with a spoon) and crush it with a fork to form a purée, but not too smooth.
- Add the lemon juice and salt.
- Add the 2 tablespoons of mascarpone and mix gently, without mixing it in completely so that there are lighter and darker areas, with different textures.
- Add a little fresh chopped coriander.
- Advice -
If you want to give it a spicy touch you can add other classic guacamole ingredients such as chopped chilli or Tabasco. However, in order to enhance the contrasts it is preferable to serve the spices separately; for example, with a tomato and chilli sauce.