This Mango Guacamole is creamy, sweet, and full of irresistible flavors. Made with avocadoes, mangoes, red onion, cilantro, and lime, this recipe couldn't be simpler. Serve with your favorite tortilla chips for a 15 minute appetizer dip guests will love.
This tropical mango guacamole is so good, that I can almost guarantee it's going to become your new go-to Summer side dish. It's sweet, tangy, and could not be simpler to make.
All you have to do is dice up the ingredients, mix together, chill, serve with tortilla chips, and you've got a restaurant quality appetizer in just 15 minutes.
The sweetness of the mango paired with the creaminess of the avocado is truly a match made in heaven. Plus, the other fresh flavors from the lime, red onion, and cilantro, truly turn this into an irresistible, yet healthy, party dish!
If you're celebrating Taco Tuesday or a fiesta themed celebration feel free to pair it with some pineapple margaritas with jalapenos!
How To Pick Ripe Avocados and Mangoes
🥑 AVOCADOS: A ripe avocado should be slightly dark in color and feel soft when gently squeezed. If it's hard, then it's not ripe yet. Put it back and keep searching! On the other hand, if it's very squishy then it's over ripe and may be brown or overly mushy inside. Rancid or moldy avocados are NOT what we want.
🥭 MANGOES: Be careful, because although a ripe mango should also give slightly when you press it with your fingers, it's better if it's on the firmer side. If not, it will be a mushy mess when you cut it. Look for mangos with yellow/orange skin color. Too green and it's under-ripe.
Key Ingredients Needed
- Avocados: You will need 3-4 ripe avocados. I like to use Hass because I've found they consistently have a good flavor and a nice creamy texture
- Mango: Like the avocados, you want to make sure your mango is ripe and juicy.
- Red onion: Red onion is the best for eating raw, so I prefer to use that over a white or yellow onion which are better for cooking
- Lime juice: Not only does the lime juice add a bright, fresh flavor, but the acidity also helps to prevent the mango guacamole from turning brown as quickly
- Cilantro: I love adding a few sprigs of fresh cilantro to really brighten up the flavors and add a nice "herby" flavor.
📃 NOTE: Recipe card with exact quantities and detailed instructions are below! Print it out for later!
How To Make Mango Guacamole
STEP ONE: Dice Your Mangos!
Use a veggie peeler to peel your mango, then dice it into small cubes with a sharp knife and place the cut mango into a large mixing bowl.
STEP TWO: Mash or dice your avocados.
Next, cut your avocados in half, remove the skin and pit, and place the halved avocados into the mixing bowl with the mango. If you. like your guac chunkier, dice before adding to the bowl and skip the smashing.
STEP THREE: Mix!
Add the remaining ingredients to the mixing bowl and use a fork to mash everything together if needed.
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STEP FOUR: Season!
Season with salt to taste. This is an important step since avocados can be bland. Take into consideration the saltiness of the chips your using too. Once it's good, cover the bowl with a lid or plastic wrap, and store in the fridge until ready to serve.
Aleka's Guac Tips
- Use RIPE avocados: This mango guacamole tastes best when it's made with ripe (but not over-ripe) avocados. If you need to, leave them out on the counter for a few days to soften a little before using.
- Steer clear of mushy mangos: Just like the avocado, you'll want to use a ripe mango as well but ensure it's not overly squishy or it will be more like a paste instead of cubes. You want to SEE the cubes.
- Have some texture: If you prefer a chunkier guacamole, dice the avocado before adding it and skip the mashing!
- Season to taste: When you're mixing and mashing, you'll want to season with salt to your taste preferece. Some like it saltier, others not.
Serving Suggestions
These XOCHiTL corn chips are AMAZING. I just found them in the store last week and am SO glad I grabbed them rather than the normal bag of Tostitos. They're lighter, crisp and so tasty! (and healthier!)
Check out these other fun ways to serve homemade guac!
- Toast- you can really boost the flavor of your avocado toast by spreading it under an egg or even arugula.
- On a sandwich- Add to a wrap, on top of a burger or onto a turkey sandwich for a delicious creamy, bright addition.
- On top of grilled fish: The combination of sweet mango and red onions go perfectly with fish.
- Shrimp tacos- The BEST way to serve it in my opinion! So good! My mini shrimp tostadas would be the perfect small appetizer to serve guests.
How To Store Leftover Guacamole
If you have leftovers of this mango guacamole, you can keep it in an airtight container in the fridge for up to 2 days. Any longer and it will start to turn on you.
How To Keep Guacamole From Turning Brown
Brown guacamole is not necesarily a sign of spoiled avocados. It is the avocados oxidixing being exposed to the air. It's more about the unpleasant presentation that we want to prevent!
So to prevent this "ugly" appearance, there are two ways you can prevent browning:
- Flatten the guacamole with a spoon and add a thin layer of water on top. Pour the water off before serving.
- Add another squeeze lime juice and a layer of plastic wrap! Make sure the wrap touches the surface of the guacamole.
- If netiher of these don't work, simply scoop off the top brown layer before serving and you're set!
Can I Freeze Guacamole?
I DO NOT recommend freezing guacamole ever because it will brown and take on an unpleasant texture once thawed.
Recipe Variations
Homemade mango guacamole is a simple, healthy dish that can easily have ingredients substituted to fit your own personal taste. Here's a few variation ideas:
- Instead of mango, try substituting it with pineapple, peaches, papaya, or even pomegranates!
- Make it spicy by adding diced jalapenos, habaneros, or a shake of red pepper flakes
- Add other spices like cumin, garlic powder, coriander, or chili powder for extra flavor
- Don't have limes? Lemon juice will work in its place
- If you don't care for cilantro, you can substitute it with fresh parsley or leave it out entirely
Frequently Asked Questions
Yes, as long as the avocados aren't brown on the inside they're still fine to use. Make sure to check that they are not rancid.
I do NOT recommend freezing any guacamole ever.
Avocados begin to oxidize once they're cut and when that happens, they turn brown. Additionally, the texture of thawed guacamole is unpleasant, so between the color and texture, freezing is not a good idea.
As far as herbs go, if you don't care for cilantro you can try substituting it with fresh parsley!
More Mexican Inspired Recipes You Will Love!
📖 Recipe
Mango Guacamole
Ingredients
- 1 Ripe Mango (diced)
- 3-4 Ripe Avocados (diced)
- ¼ Cup Red onion (minced)
- 2 Tablespoons Lime juice (fresh)
- 2 Tablespoons Fresh cilantro (chopped)
- ½ Jalapeno (*optional)
- Salt to taste
- Tortilla chips (for serving)
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Let us email it to you, so you can come back to it later!
Instructions
- Peel your mango with a veggie peeler, then use a sharp knife to dice it into small cubes and add to a large mixing bowl.
- To the mixing bowl, add your diced avocado, minced red onions, fresh lime juice, fresh cilantro, and diced jalapeno (if using)
- Use a fork to mash all ingredients together until you achieve your desired texture. Season with salt to taste
- Transfer the mango guacamole to an airtight container and store in the fridge until needed
- Serve chilled, with your favorite tortilla chips, and enjoy!
Recipe Notes
- Use ripe avocados: This mango guacamole tastes best when it's made with ripe (but not over-ripe) avocados. If you need to, leave them out on the counter for a few days to soften a little before using.
- Use a ripe mango: Just like the avocado, you'll want to use a ripe mango as well. Soft to the touch, but not overly squishy.
- Have some texture: If you prefer a chunkier guacamole, just don't mash too much when you're making it.
- Keep a lid on: While the lime juice does help slow down the oxidation process (turning brown), the best way to keep your guacamole fresh is by keeping it covered in the fridge until you're ready to serve it. This is always best served the day it's made.
- Storing: Keep any leftovers in an airtight container in the fridge for up to 2-3 days. DO NOT freeze.
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