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I’ve always loved a good bowl of guacamole, but adding ripe mango gives this classic dip a fun twist. The sweet, juicy mango pairs beautifully with creamy avocado, fresh cilantro, jalapeño and a squeeze of lime.
This Mango Guacamole comes together in just a few minutes and has a wonderful balance of creamy, fresh, spicy and slightly sweet flavors. I like to keep the avocado a little chunky so you get plenty of texture in every bite.
Serve it with tortilla chips for an easy appetizer or snack. It’s especially good for summer gatherings when you want something fresh, colorful and easy to share. And P.S, it pairs wonderfully with a bottle of white wine from Kendall-Jackson.
What You Need to Make Mango Guacamole
The ingredient list for this Mango Guacamole is short, but each one brings something important to the finished dip. Creamy avocado creates the base, while ripe mango adds a juicy sweetness that makes this guacamole a little different from the classic version.
For the guacamole
- Avocados: Use 3 large avocados for a creamy base, while keeping the texture slightly chunky.
- Mango: 1 ripe mango adds natural sweetness, color and a little extra texture.
- Cilantro: Fresh chopped cilantro brings a bright, herbal flavor.
- Onion: Finely diced onion adds a little bite and crunch.
- Jalapeño: One seeded and finely chopped jalapeño gives the guacamole some heat without overpowering the fruit.
- Lime juice: A tablespoon of fresh lime juice adds acidity and helps balance the richness of the avocado.
- Salt and freshly ground pepper: Season to taste to bring all the flavors together.
You’ll also want tortilla chips for serving. I like the combination of creamy avocado, sweet mango and a little heat from the jalapeño in every bite.
How to Make Mango Guacamole
This guacamole comes together quickly, so it’s a great recipe to make when you need an appetizer without a lot of prep.
- Prepare the avocados: Cut each avocado in half lengthwise and remove the pits. Scoop the avocado flesh from the skins and place it in a bowl.
- Mash the avocado: Use a fork to mash the avocado, keeping it chunky rather than completely smooth.
- Add the fresh ingredients: Fold in the diced mango, chopped cilantro, onion, jalapeño and fresh lime juice.
- Season: Add salt and freshly ground pepper to taste, adjusting the seasoning to your liking.
- Serve: Spoon the guacamole into a serving bowl and serve with tortilla chips.
Mango Guacamole Recipe
Recipe Type:
Appetizer
Prep Time:
5 minutes
Servings:
4
Ingredients
- 3 large avocados
- 1 ripe mango, peeled and diced
- 1/2 cup cilantro, washed and chopped
- 1/3 cup onion, finely diced
- 1 jalapeno, seeded and finely chopped
- 1 tablespoon fresh lime juice
- Salt, Freshly ground pepper
Instructions
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard.
- Remove the avocado from the skin, and place the avocado flesh in a bowl.
- Using a fork mash avocado, chunky.
- Fold in mango, cilantro, onion, jalapeno and lime juice.
- Season to taste with salt and pepper. Serve with tortillas chips.
Mango Guacamole Recipe Variations
The mango gives this guacamole its signature sweet flavor, but you can easily switch things up when you want to try something different. Keep the avocado, cilantro, onion, jalapeño and lime as your base, then swap in another fresh ingredient for a new twist.
- Pineapple: Add diced pineapple for another sweet and juicy option that pairs nicely with the lime and jalapeño.
- Tomato: Diced tomato makes the guacamole extra fresh and adds a little more texture.
- Corn: Fresh corn adds a subtle sweetness and a nice bit of crunch.
- Peach: Ripe diced peach brings a soft sweetness that works especially well for a summer version.
- Pomegranate: Pomegranate arils add a bright pop of color and a sweet-tart flavor.
You can also leave out the fruit altogether for a more traditional guacamole. The creamy avocado, fresh cilantro, onion, jalapeño and lime still make a flavorful dip all on their own.
What Wine Goes with Mango Guacamole?
For Mango Guacamole, I like reaching for a crisp, refreshing white wine. Kendall-Jackson Vintner’s Reserve Sauvignon Blanc is a great choice, with its bright acidity and fresh citrus character complementing the lime and balancing the creamy avocado.
The tropical sweetness of the mango also works nicely with the fresh fruit flavors in the wine, while the acidity keeps each bite feeling light and fresh. It’s the kind of pairing that makes sense for a casual summer gathering, especially when you’re serving the guacamole with tortilla chips.
Pour a glass, set out the chips and let everyone dig in. This is one appetizer that never needs much convincing.
FAQs
Can I use frozen mango in guacamole?
Fresh mango is my first choice because it has the best texture and flavor for this recipe. If you only have frozen mango, let it thaw completely and drain any excess liquid before dicing it.
How spicy is mango guacamole?
The jalapeño gives this guacamole a little heat, but removing the seeds keeps it from becoming too spicy. If you prefer more heat, you can leave some of the seeds in or add more jalapeño to taste.
What if my mango isn't ripe?
A ripe mango should have some give when gently pressed and should be juicy and sweet. If your mango is still firm and not very sweet, I’d wait until it ripens before making this recipe. The mango is an important part of the sweet and savory balance.
How do I keep my guacamole from getting too chunky?
I like to mash the avocado with a fork until it’s creamy but still has some chunks. The diced mango, onion and other ingredients will add plenty of texture, so there’s no need to make the avocado completely smooth.
Can I make this guacamole without mango?
Absolutely. If you want to skip the mango, you can make a more traditional guacamole with the avocado, cilantro, onion, jalapeño and lime. You can also try one of the variations above for a different twist.
