This sweet and savory Mango Guacamole Recipe is the perfect accompaniment for Mexican Night! With creamy avocado, sweet mango, finely chopped red onion, jalapeños, minced garlic, fresh lime juice, and salt and pepper this guacamole will please any palate!
All my guac lovers will appreciate this mango guacamole recipe served with Fish Tacos, Grilled Chili Lime Shrimp, on top of grilled chicken or a black bean burgers… or just by itself with tortilla chips!
This homemade guacamole is super chunky and it’s completely loaded with refreshing sweet bites of diced mango. You get a great balance of (a little) spicy from the jalapeño, sweet from the mango, tangy from the lime juice, and salty. And this recipe is super quick! 10 minutes to make, 3 minutes to eat it all!!
Of course, it all hinges on the perfect avocados...
How to pick, ripen, and store Avacados
For the plan-ahead readers… it’s easiest to buy them when they are still hard, then let them sit on the counter until they’ve reached the perfect ripeness (usually a few days), then store them in the fridge to slow down the ripening. They can last up to 2 weeks once you’ve moved them to the fridge.
That is before you cut them. By now we’ve seen that social media video where a foodie cuts an avocado in half, and stores the unused half submerged in water in a Tupperware container? Well we’ve tried that and honestly it didn’t work that well. We just had… a wet avocado. LOL.
One method that DOES work for me is freezing mashed avocados… I just remove the skins and pits from ripe avocados, mash them up, then use a cookie scoop to place the mashed avocado onto a parchment-lined baking sheet and freeze. Once they are frozen (2-3 hours later), place them in a large freezer container or freezer bag. Then you can defrost them as needed for guacamole, as a topping for your favorite Mexican dishes, or even in baked goods. Works every time!
One other key to this recipe is handling those slippery mangoes! No worries, I've got you covered.
How to cube a mango:
Stand the mango on end with the stem side down. Starting at the top, make a single slice down the middle, guiding your knife around the pit carefully. You should end up with two “halves” of the mango, minus the pit.
Cut a ½-inch-wide criss-cross pattern into each half, cutting to the mango skin (but do not cut through the skin!!).
Then press the skin side to invert and slice the cubes from the skin. Or you can just scoop out diced flesh with a spoon without inverting each half.
So with these tips on hand for perfect mangos and avocados, you'll have this easy guacamole recipe done in no time!
- 2 avocados cut into half-inch pieces
- 1 ripe mango cut into half-inch pieces
- 2 Jalapeno peppers, minced (remove stems & seeds unless you like it spicy)
- ⅓ cup chopped fresh cilantro
- 1 ½ tablespoons lime juice
- ½ teaspoon salt
- 1 teaspoon honey, (optional)
- 2 cloves garlic,, minced
- ¼ cup finely chopped red onion
- Using a medium sized bowl, combine all the ingredients and fold together gently.
Serving Size¼ cup
Amount Per Serving Calories 135Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 182mgCarbohydrates 13gFiber 5gSugar 6gProtein 2g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Looking for more Mexican yumminess? Here you go!