Guacamole Stuffed Cherry Tomatoes

Last week, the lovely Julie of The Little Kitchen invited me for Bunko night. I had never played Bunko, so it was a new experience. The party was also a 1,000 Cooks For The Cure event. We all brought an appetizer, Julie made some killer smoked salmon rangoons and delicious cupcakes. I would like to send a special thanks to Katie, who carpooled with me. It made the hour drive to and from the party much more interesting, and I got to drive her new Prius as well! Sweet ride.

For my part, I brought guacamole stuffed cherry tomatoes. I saw a picture of stuffed cherry tomatoes in an old W-S cookbook, but they were stuffed with chopped olives. All I could think about when seeing that picture was this one scene from Sex and the City. So I opted to fill the tomatoes with guac. The melon baller was infinitely useful when I had to hollow out the tomatoes. And I added mango to the guacamole at the request of fellow blogger Kelly. Here's a picture of the four of us (me, Katie, Julie, Kelly) at the party.  P.S., I won at Bunko!

Guacamole Stuffed Cherry Tomatoes
original recipe
note: make sure the mango is diced small enough to fit through the opening of the piping bag.

50 cherry tomatoes, about 3-4 lbs

For guacamole:
3 ripe avocados
Juice from 2 limes
2 cloves garlic, minced
1 Tbs fresh chopped cilantro
1 mango, small dice
Salt and pepper


For each cherry tomato, slice off the top, and slice a very thin sliver off the bottom (to give the tomato stability.) Using a melon baller, scoop the insides out of the tomatoes. Place tomatoes upside down on a few layers of paper towels to empty the remaining liquid.

Meanwhile, scoop the flesh out of the avocados into a medium bowl. Stir in the lime juice, garlic, cilantro, and mango. Season to taste with salt and pepper. Spoon guacamole into a zipper seal plastic bag. Snip one of the bottom corners off the bag.
Turn tomatoes over and place onto a serving plate. Pipe the guacamole into each tomato. Serve immediately.