Cinco de Mayo Guacamole Mango (Print Version)

Creamy avocado dip with mango and jalapeño, perfect for fresh, flavorful snacking or festive gatherings.

# Components:

→ Produce

01 - 3 ripe avocados
02 - 1 small ripe mango, peeled, pitted, and diced
03 - 1 small red onion, finely diced
04 - 1 to 2 jalapeño peppers, seeded and finely chopped
05 - 1 medium tomato, seeded and diced
06 - 1/4 cup fresh cilantro, chopped
07 - Juice of 1 lime

→ Seasoning

08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
02 - Add lime juice and mash avocados using a fork or potato masher to your desired consistency.
03 - Gently fold in mango, red onion, jalapeño, tomato, cilantro, salt, and pepper until evenly distributed.
04 - Taste and adjust lime juice, salt, or jalapeño as needed for flavor balance.
05 - Serve immediately with tortilla chips or cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve.

# Expert Advice:

01 -
  • It comes together in 10 minutes flat, making it the ultimate crowd-pleaser for last-minute gatherings.
  • The mango brings a natural sweetness that balances the jalapeño's heat in a way that feels totally unexpected and addictive.
  • It's naturally vegan and gluten-free, so you're never apologizing to anyone at the table.
02 -
  • Never throw away those avocado pits—place them in the guac if you're storing it; they release compounds that slow browning and actually work.
  • The difference between good guac and great guac is tasting it constantly and adjusting as you go; don't be shy about lime juice and salt.
03 -
  • Buy your avocados 2–3 days before you plan to make this so they're at peak ripeness; check the stem end for a slight give when you squeeze gently.
  • Use a spoon to scoop avocado flesh rather than a knife, which can damage the delicate fruit and cause browning.
Return