Best Mango Guacamole

If you ask me, mango and avocado were meant to be together.

This sweet and savory twist on classic guacamole brings together creamy avocados with juicy mango chunks for a dip that’s anything but ordinary. Fresh lime juice and cilantro keep things bright, while a bit of jalapeño adds just the right amount of kick.

Red onion, tomato, and garlic round out the flavors with that familiar guacamole taste you know and love. A pinch of cumin ties everything together with a warm, earthy note.

It’s a crowd-pleasing appetizer that disappears fast at parties, perfect for serving with tortilla chips or alongside your favorite Mexican dishes.

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What Kind of Avocados Should I Use?

For this mango guacamole, you’ll want to use ripe avocados that give slightly when you gently squeeze them. Hass avocados are your best bet since they have that creamy texture and rich flavor that makes guacamole so good. If your avocados are still firm, just leave them on the counter for a day or two until they’re ready – you can speed things up by putting them in a paper bag with a banana. Avoid avocados that feel mushy or have dark, sunken spots on the skin, as these are likely overripe and might have brown spots inside.

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Options for Substitutions

This guacamole is pretty forgiving, so here are some swaps you can make:

• Mango: If you can’t find ripe mango, try using diced peaches, pineapple, or even papaya for that sweet tropical twist. In a pinch, you could skip the fruit altogether for a more traditional guacamole.
• Avocados: There’s really no substitute for avocados here – they’re the foundation of guacamole. Make sure they’re ripe by gently pressing them; they should give slightly without being mushy.
• Lime: Fresh lime juice is best, but if you’re out, lemon juice works in a pinch. You could also use bottled lime juice, though fresh tastes better.
• Red onion: White onion or even green onions (scallions) work just fine. If you find raw onion too strong, soak the diced pieces in cold water for 5 minutes, then drain before adding.
• Cilantro: Not a cilantro fan? Try fresh parsley instead, or just leave it out completely. Some people think cilantro tastes like soap, so no judgment here.
• Jalapeño: For less heat, use half the amount or remove all the seeds and membranes. For more kick, try serrano peppers instead. If you want zero spice, just skip it entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with guacamole is choosing the wrong avocados – they should yield to gentle pressure but not feel mushy, and if they’re too firm, your guac will be chunky and bland instead of creamy.

Over-blending the mango mixture is another common error that can make your guacamole runny, so pulse it just until smooth and stop before it becomes too liquidy.

To keep your guacamole from turning brown, press plastic wrap directly onto the surface before refrigerating, and add the lime juice right away since it helps slow down oxidation.

Finally, don’t skip letting the diced onion sit in a little lime juice for a few minutes before adding it – this takes away the harsh bite and makes the flavors blend together much better.

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What to Serve With Mango Guacamole?

This mango guacamole is perfect for scooping up with your favorite tortilla chips, whether you go for the classic salted ones or something with a little lime kick. It’s also really good as a topping for fish tacos or grilled chicken, since the sweetness from the mango pairs nicely with smoky, grilled flavors. I love spreading it on toast for a quick breakfast or snack, or using it as a side for fajitas and burrito bowls. You can also serve it alongside other dips like salsa and queso for a full appetizer spread at your next get-together.

Storage Instructions

Store: Keep your mango guacamole in an airtight container in the fridge for up to 2 days. Press plastic wrap directly onto the surface of the guacamole before sealing the container to help prevent browning. A little squeeze of lime juice on top also helps keep it looking fresh and green.

Prevent Browning: If you notice the top starting to turn brown, just scrape off that thin layer and the guacamole underneath should still be bright and tasty. You can also save the avocado pit and press it into the guacamole while storing, which some people swear helps slow down oxidation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 690-770
• Protein: 7-9 g
• Fat: 48-56 g
• Carbohydrates: 66-74 g

Ingredients

For the mango base:

• 1 large ripe mango (peeled and cut into 1/2-inch cubes)
• 1 1/2 limes (juiced for about 3 tbsp of liquid)
• 1/2 jalapeño (seeded for less heat, or left whole for more)
• 1 bunch fresh cilantro (stems removed)
• 1/4 teaspoon ground cumin

For the avocado mixture:

• 3 ripe Haas avocados
• 3 tablespoons red onion (finely diced into 1/4-inch pieces)
• 1/2 large Roma tomato (seeded and diced)
• 1 clove garlic (finely minced)
• 3/4 teaspoon Morton Kosher salt
• 1/4 teaspoon freshly ground black pepper

Step 1: Prepare All Ingredients (Mise en Place)

• 1 large ripe mango, peeled and cut into 1/2-inch cubes
• 1 1/2 limes, juiced
• 1/2 jalapeño, seeded and finely minced
• 1 bunch fresh cilantro, stems removed and chopped
• 3 tablespoons red onion, finely diced
• 1/2 large Roma tomato, seeded and diced
• 1 clove garlic, finely minced
• 1/4 teaspoon ground cumin
• 3/4 teaspoon Morton Kosher salt
• 1/4 teaspoon freshly ground black pepper

Peel and cube the mango into 1/2-inch pieces, then juice the limes to get about 3 tablespoons of liquid.

Seed the jalapeño (remove seeds for milder heat, keep them for more spice) and finely mince it.

Remove the cilantro stems and roughly chop the leaves, keeping some whole for garnish.

Finely dice the red onion into 1/4-inch pieces, mince the garlic, seed and dice the tomato, and measure out the cumin, salt, and pepper.

Having everything prepped and ready will make assembly smooth and quick.

Step 2: Create the Mango-Cilantro Base

• cubed mango from Step 1
• lime juice from Step 1
• minced jalapeño from Step 1
• chopped cilantro from Step 1

In a blender, combine the cubed mango, lime juice, minced jalapeño, and most of the chopped cilantro (reserve some for garnish).

Pulse until the mixture becomes a chunky sauce with small mango pieces still visible—you want texture, not a smooth purée.

This bright, aromatic base will give your guacamole complexity and prevent the avocado from oxidizing too quickly.

Step 3: Combine Avocados with Supporting Ingredients

• 3 ripe Haas avocados
• diced tomato from Step 1
• diced red onion from Step 1
• minced garlic from Step 1
• 1/4 teaspoon ground cumin
• 3/4 teaspoon Morton Kosher salt
• 1/4 teaspoon freshly ground black pepper

Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl.

Add the diced tomato, red onion, minced garlic, cumin, salt, and pepper to the avocados.

Gently fold these ingredients together using a fork or spatula, mashing the avocado only partially to keep some texture—I prefer to leave some small chunks rather than make it completely smooth, as it adds body to the dip.

Step 4: Fold in the Mango Mixture and Finish

• avocado mixture from Step 3
• mango-cilantro base from Step 2

Pour the mango-cilantro mixture from Step 2 over the avocado mixture and gently fold everything together until just combined.

Be careful not to overmix—you want to preserve some texture and keep the flavors distinct rather than creating a uniform purée.

Taste and adjust seasoning with additional salt or lime juice if needed.

Step 5: Garnish and Serve

• reserved cilantro from Step 1
• lime

Transfer the mango guacamole to a serving bowl and top with the reserved cilantro leaves.

Add a squeeze of fresh lime juice over the top for brightness and to help prevent browning.

Serve immediately with tortilla chips or as a topping for tacos and other dishes.

Best Mango Guacamole

Delicious Best Mango Guacamole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 3 cups of dip

Calories 730 kcal

Ingredients

  

For the mango base

• 1 large ripe mango (peeled and cut into 1/2-inch cubes)
• 1 1/2 limes (juiced for about 3 tbsp of liquid)
• 1/2 jalapeño (seeded for less heat, or left whole for more)
• 1 bunch fresh cilantro (stems removed)
• 1/4 teaspoon ground cumin

For the avocado mixture

• 3 ripe Haas avocados
• 3 tablespoons red onion (finely diced into 1/4-inch pieces)
• 1/2 large Roma tomato (seeded and diced)
• 1 clove garlic (finely minced)
• 3/4 teaspoon Morton Kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

 

• Peel and cube the mango into 1/2-inch pieces, then juice the limes to get about 3 tablespoons of liquid. Seed the jalapeño (remove seeds for milder heat, keep them for more spice) and finely mince it. Remove the cilantro stems and roughly chop the leaves, keeping some whole for garnish. Finely dice the red onion into 1/4-inch pieces, mince the garlic, seed and dice the tomato, and measure out the cumin, salt, and pepper. Having everything prepped and ready will make assembly smooth and quick.
• In a blender, combine the cubed mango, lime juice, minced jalapeño, and most of the chopped cilantro (reserve some for garnish). Pulse until the mixture becomes a chunky sauce with small mango pieces still visible—you want texture, not a smooth purée. This bright, aromatic base will give your guacamole complexity and prevent the avocado from oxidizing too quickly.
• Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl. Add the diced tomato, red onion, minced garlic, cumin, salt, and pepper to the avocados. Gently fold these ingredients together using a fork or spatula, mashing the avocado only partially to keep some texture—I prefer to leave some small chunks rather than make it completely smooth, as it adds body to the dip.
• Pour the mango-cilantro mixture from Step 2 over the avocado mixture and gently fold everything together until just combined. Be careful not to overmix—you want to preserve some texture and keep the flavors distinct rather than creating a uniform purée. Taste and adjust seasoning with additional salt or lime juice if needed.
• Transfer the mango guacamole to a serving bowl and top with the reserved cilantro leaves. Add a squeeze of fresh lime juice over the top for brightness and to help prevent browning. Serve immediately with tortilla chips or as a topping for tacos and other dishes.