Since mango made its way into guacamole around here, mango guacamole has been the only guacamole in our home! When we make guac, it’s mango guacamole. Its delish and the perfect balance of sweet, spicy, tangy and creamy!
There is no going back. When I have taken this simple recipe places (believe it or not we used to do things like that), its gone quickly and I have never, ever had any left. There is just something so perfect about it. It hits all the right notes. Even skeptics are won over after the first bite. It is complete snacking perfection on salty tortilla chips. It is is also amazing in a burrito (veggie, chicken, beef, pork…it pairs nicely with them all) or pretty much anything else you think to put guacamole on.
So do yourself or your family a favour and
convert to try mango guacamole.
This recipe is easily doubled or adjusted. Avocado and mango sizes vary. One large avocado can be comparable to two small or average size. Adjust for your preference. I prefer the smaller ataulfo mangos for flavour and ripeness. But any type works. If the mango is slightly underripe, then cut the pieces smaller.
A simple way to elevate simple guacamole to something special.
- A Generous Handful of Fresh Cilantro chopped (about 2 -3 Tbsp)
- 1 Jalapeño Pepper seeds and ribs removed for less heat – if desired
- 2 Ripe Avocado large dice
- 1 Ripe Mango diced
- 1 Lime juiced
- 1/2 – 1 teaspoon Coarse Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
Wash and chop the cilantro. Place in a bowl.
Very finely dice the jalapeño – with or without the seeds and ribs, depending on heat preference (I like to leave most in). Add to bowl.
Chop up avocado and add to the bowl.
Slice the lime in half and immediately squeeze half over the freshly cut avocado, to prevent it from turning brown.
Add the coarse salt and pepper.
Use a fork to roughly mash up the ingredients together, leaving it as chunky as you desire. I usually aim to mash half and leave half in rough pieces, but mixed well.
Dice the mango into small pieces.
Add to the bowl and squeeze in remaining half a limes juice.
Stir to combine.
Taste and adjust seasonings as needed. Especially the salt and pepper.
If not serving immediately, place an avocado pit on the surface and cover with plastic wrap placed on top of the surface of the guacamole directly and store in the fridge up to 4 hours.
This guacamole is terrific served immediately or allowed to rest for an hour and let flavours develop further.
Remove the avocado pit and plastic wrap and place in a nice bowl to serve.
It bares noting the jalapeño hurts when it gets in one’s eyes. I speak to this first hand (though you only have to learn this lesson once)! I make sure to never actually touch the cut jalapeño with my hands and have a nifty little device to make this possible. Then I give my knife and cutting board a thorough wash before moving on to the other ingredients.
Try this guacamole out with our homemade salsa for a perfect snacking extravaganza!