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This creamy, vibrant Mango Guacamole recipe gives the classic avocado-based dip a tropical twist! Made with ripe avocados, juicy mangoes, zesty lime juice, fresh cilantro, fragrant red onion, and a kick of spicy jalapeño heat, this irresistible chip dipper is the perfect festive snack and super easy to make!
It’s not a party without tasty dips, and this mango guac will be the life of any fiesta! This flavorful spread has the creamy goodness of classic guacamole recipes with the addition of juicy mango. The delightful tropical sweetness and burst of vibrant flavor is an exciting treat for your taste buds!
The harmonious blend of rich, buttery mashed avocados, sharp diced red onion, herbaceous cilantro, bright lime, and the gentle heat of fresh jalapeños, pairs perfectly with the sweet mango. It tastes like summertime! Enjoy this recipe as a dip with chips or veggies, spread for sandwiches or wraps, or topping for grain bowls or salads!
For more vegan dip recipes, try my beet black bean dip, pepita cilantro pesto, or sweet potato hummus.
Ingredients
Avocados: Choose ripe avocados that yield slightly with gentle pressure for the best taste and texture. They should be about the softness of your thumb pad at its base.
Mango: Look for a small ripe mango that is fragrant and has a slight give when gently squeezed. I recommend using an Ataulfo mango for a smooth, creamy texture and rich sweetness with minimal fibers or a Kent mango for a sweet, more tropical flavor with minimal fibers.
Red Onion: Choose a firm red onion with a dry, papery outer skin and deep red color for the best texture and flavor. Alternatively, you can use yellow or sweet Vidalia onion for a milder flavor or green onions for a more subtle flavor with a hint of freshness.
Jalapeño: This ingredient is optional. Add it if you’d like a spicy kick! Select a firm jalapeño pepper with smooth skin and a vibrant green color. Remove the seeds and membranes for a milder heat or leave them intact for a spicer Mexican mango recipe.
Cilantro: Choose fresh cilantro leaves that are bright green in color and show no signs of wilting or yellowing. Be sure to rinse thoroughly to remove dirt and debris, then pat dry before chopping. Cilantro can be omitted for those who don’t prefer it.
Lime Juice: Fresh lime juice adds a zesty citrus note that brightens the guacamole with mango. Roll the limes on a hard surface before cutting them open to release the juices. Alternatively, lemon or Meyer lemon juice can be used for a flavor twist.
Sea Salt: Use high-quality sea salt to enhance the flavors of the guacamole, and adjust the amount to suit your taste. You can also use kosher salt or Himalayan pink salt.
How to Make Mango Guacamole
- Mash Avocado. Place the avocado in a mortar or large bowl, and mash slightly with a pestle or fork.
- Add Prepared Ingredients. Add the diced mango, red onion, jalapeño, cilantro, lime juice, and sea salt and mash with the pestle or a fork until the guacamole has your desired texture.
- Adjust Seasonings. Season the guacamole to taste with more salt, lime juice, or jalapeño before serving.
Recipe Pro-Tips
- Speed up avocado ripening. If the avocados aren’t quite ripe enough when purchased, place them in a paper bag overnight with a banana or apple at room temperature to speed up the ripening process.
- Preserve ripe avocados. If your avocados are ripe but you aren’t ready to make guacamole, store them in the refrigerator for up to 2 weeks and they will remain ripe until you’re ready to use them!
- Adjust seasonings to taste. Taste the guac as you go and adjust the amount of lime juice, sea salt, and jalapeño (if you’re using it). Start modestly and add more gradually until you achieve your desired balance of flavors.
- Perfect texture. For smoother guacamole, mash the avocados and the other ingredients well to meld the texture and flavors. Or, lightly mash the avocados and gently mix in the mango and other ingredients for a heartier, chunky texture.
- Serve immediately or chilled. Fresh mango recipes with avocado are best served fresh or chilled for up to one hour in the refrigerator to allow the flavors to meld.
Recipe Variations
Below are optional suggestions to switch up this mango guacamole recipe to suit your taste and preferences.
- Fruity Twist: Try pairing the mango with additional fruits, such as diced pineapple, peach, or papaya, for a unique flavor combination. You can also substitute any of these diced fresh fruits for the mango in its entirety.
- Citrus Zest: To enhance the citrusy notes, add finely grated lime or orange zest to the guac, adding an extra layer of brightness.
- Smokey Flavors: Add a hint of smokiness by mixing in some diced roasted red pepper or a pinch of smoked paprika to add depth and complexity.
- Nutty Crunch. Incorporate toasted nuts or seeds like pepitas or chopped almonds for added crunch and a delicious nutty flavor.
Serving Suggestions
This mango guacamole is the perfect appetizer for your next party or get-together, served with tortilla chips or vegetable crudité. If you’re wondering what to make with guacamole that’s more than a tasty snack, add it as a garnish to some of our favorite recipes below.
Storage Directions
Transfer the guacamole to an airtight container and place a piece of plastic wrap directly onto the surface before securing the lid and storing it in the refrigerator for 1-2 days. The extra layer of plastic wrap will help prevent the guacamole from browning.
Frequently Asked Questions
Yes! You can make the guacamole and store it in an airtight container in the refrigerator with plastic wrap placed directly on its surface. Prepared avocados are best enjoyed soon after cutting, so I recommend consuming this the same day for the best results.
Avocado flesh turns brown when it is exposed to air for extended periods of time, causing oxidation. You can limit this process by evenly distributing the lime juice throughout the guacamole. If storing the recipe, be sure to press plastic wrap directly onto the surface of the spread to seal it airtight.
I recommend using fresh mango for the best taste and texture, but you can use thawed frozen mango in a pinch. Be sure to drain any excess liquid from the thawed mango before adding it to the recipe to prevent the guacamole texture from becoming watery.
More Sauce, Dip, and Spread Recipes
- Vegan Tzatziki Sauce
- Raw Red Lentil Hummus
- Kabocha Squash Caramelized Onion Spread
- Watermelon Rind Relish
Recipe Card
Mango Guacamole
Equipment
- 1 mortar and pestle optional. I use this one
Ingredients
- 2 ripe avocados, cubed (about 2 cups)
- 1 small ripe mango, diced (about 1 1/2 cup)
- 1/4 red onion, diced (about 1/2 cup)
- 1/2 jalapeño pepper, seeded and diced (optional)
- 1/3 cup loosely packed fresh cilantro, chopped
- 2 limes, juiced (about 2 tbsp)
- 1/2 tsp sea salt
Instructions
- Place the avocado in a mortar or large bowl, and mash slightly with a pestle or fork.
- Add the diced mango, red onion, jalapeño, cilantro, lime juice, and sea salt and mash with the pestle or a fork until the guacamole is your desired texture.
- Season to taste with more salt, lime juice, or jalapeño before serving.
Notes
- Speed up avocado ripening. If the avocados aren’t quite ripe enough when purchased, place them in a paper bag overnight with a banana or apple at room temperature to speed up the ripening process.
- Preserve ripe avocados. If your avocados are ripe but you aren’t ready to make guacamole, store them in the refrigerator for up to 2 weeks and they will remain ripe until you’re ready to use them!
- Adjust seasonings to taste. Taste the guac as you go and adjust the amount of lime juice, sea salt, and jalapeño (if you’re using it). Start modestly and add more gradually until you achieve your desired balance of flavors.
- Perfect texture. For smoother guacamole, mash the avocados and the other ingredients well to meld the texture and flavors. Or, lightly mash the avocados and gently mix in the mango and other ingredients for a heartier, chunky texture.
- Serve immediately or chilled. Fresh mango recipes with avocado are best served fresh or chilled for up to one hour in the refrigerator to allow the flavors to meld.
