Fresh, creamy, and bursting with tropical flavor, this Easy Mango Guacamole is the ultimate warm-weather dip! Sweet mango pairs perfectly with buttery avocado, zesty lime, and just a hint of heat for a crowd-pleasing twist on classic guac. It’s quick to make, packed with fresh ingredients, and guaranteed to disappear fast!
Oriana’s Thoughts On The Recipe
I’ve made a lot of guacamole over the years, but adding mango truly takes it to another level. It brings a pop of color and natural sweetness that makes it totally irresistible. This Mango Guacamole is just the right mix of sweet, creamy, zesty, and a tiny bit spicy—and it always hits the spot. Whether I’m serving it up for taco night, a backyard BBQ, or just a snack with tortilla chips, it disappears so fast. Even the kids (who usually give me the side-eye when they see anything green) love it!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Avocados: The star of the show! They create that rich, creamy base. Use ripe ones for the best texture and flavor.
- Limes: Fresh lime juice adds brightness and keeps the avocado from browning.
- Mango: Adds a touch of sweetness and a pop of color. I prefer to use fresh mangoes; however, pre-cut store-bought mangoes can be used as a time-saving alternative.
- Onion: Adds a little crunch and sharpness to balance the creaminess.
- Jalapeño: Gives it just the right amount of heat. Remove the seeds if you prefer a milder flavor.
- Red Sweet Pepper: A colorful, sweet addition that’s great for extra crunch. Note: I add sweet red peppers because my family isn’t big on tomatoes in their guac—yep, they’re team no tomatoes! But if you prefer the classic version, feel free to swap the peppers for 2 diced Roma tomatoes, or just leave them out altogether. Totally up to you!
- Garlic Powder: Gives it a subtle, savory depth. If you prefer fresh garlic, use 1 small clove, finely minced.
- Kosher Salt: Enhances all the flavors. Start with a little and adjust to your liking.
- Cilantro Leaves: Brings in that fresh, herby flavor. If you’re not a cilantro fan, you can skip it or sub with flat-leaf parsley.
Food Allergy Swaps
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Potential Recipe Challenges & Pro Tips
- Using underripe or overripe avocados: Underripe avocados are hard and bland, and overripe ones can taste bitter or mushy. Pro Tip: Gently press the avocado with your thumb. It should give slightly, but not feel squishy. If it’s firm, let it sit on the counter for a day or two to ripen.
- Too spicy or not spicy enough: Everyone has a different heat tolerance, and jalapeños can really vary in spice level. Pro Tip: Start by adding half the jalapeño, taste, and then add more if needed. For a milder guac, remove the seeds and ribs before chopping.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prep the Avocados:
Cut the avocados in half, take the pits out, and scoop the flesh into a bowl. You can dice them first if you want it a bit chunkier. Squeeze in the lime juice and use a fork to mash it all up until it’s as smooth or chunky as you like.
- Mix in the Flavor:
Now it’s time to make it fun! Add the diced mango, chopped onion, jalapeño, sweet red pepper (if you’re using it), garlic powder, salt, pepper, and chopped cilantro. Give it a gentle stir so everything’s nicely combined but still a little chunky.
- Finish and Serve:
Sprinkle a little more fresh cilantro on top for a pretty finish, and that’s it! Serve it right away with tortilla chips, on tacos, or however you like your guac.
Extra Recipe Tips For Success
- Mash your avocados with a fork or potato masher—don’t overdo it! A little chunkiness is good.
- Mix the mango in last to avoid smashing it.
- Want even more flavor? Add a pinch of cumin or a few dashes of hot sauce.
- Serve immediately, but if you need to prep ahead, press plastic wrap directly onto the guacamole to keep it from browning.
Variations & Additions
- Add diced tomatoes for a pico-style twist.
- Try pineapple or peaches instead of mango for a fun fruit swap.
Storage and Freezing Instructions
To store: Transfer the guacamole to an airtight container and gently press it down with the back of a spoon so the top is nice and smooth. Then, press a piece of plastic wrap directly onto the surface—this helps keep it from browning. Seal it up and pop it in the fridge for up to 2 days. Some people like to add about 1/2 inch of water on top to keep it extra green and fresh—yep, it works! When you’re ready to dig in again, just pour off the water and give it a good stir.
To freeze: I don’t recommend freezing mango guac—the texture gets watery and the mango doesn’t hold up well after thawing. Just make what you’ll eat!
Frequently Asked Questions
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Recipe Card
Easy Mango Guacamole
Ingredients
- 3 ripe avocados
- 2 limes, juiced
- 1 ripe mango, diced
- 1 small onion, finely diced
- 1 jalapeno, seeded and finely diced
- 1 – 2 mini red sweet pepper, optional, seeded and finely diced (see notes)
- 1 teaspoon garlic powder (or 1 garlic clove minced)
- 1/2 teaspoon kosher salt
- ½ cup fresh cilantro leaves, finely chopped
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Halve the avocados and remove the pits. Cut the avocados into dice and then scoop out with a spoon into a bowl. Add lime juice and mash with a fork until the desired consistency is reached.
- Add mango, onion, jalapeno, red sweet pepper (if using), garlic, salt, and cilantro and stir gently to combine. Give it a taste test and add a pinch more salt or lime juice if needed.
- Garnish with more cilantro and serve immediately.
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Using underripe or overripe avocados: Underripe avocados are hard and bland, and overripe ones can taste bitter or mushy. Pro Tip: Gently press the avocado with your thumb. It should give slightly, but not feel squishy. If it’s firm, let it sit on the counter for a day or two to ripen.
- Too spicy or not spicy enough: Everyone has a different heat tolerance, and jalapeños can really vary in spice level. Pro Tip: Start by adding half the jalapeño, taste, and then add more if needed. For a milder guac, remove the seeds and ribs before chopping.
- Mash your avocados with a fork or potato masher—don’t overdo it! A little chunkiness is good.
- Mix the mango in last to avoid smashing it.
- Want even more flavor? Add a pinch of cumin or a few dashes of hot sauce.
- Serve immediately, but if you need to prep ahead, press plastic wrap directly onto the guacamole to keep it from browning.
- Add diced tomatoes for a pico-style twist.
- Try pineapple or peaches instead of mango for a fun fruit swap.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
