Mango Guacamole

Add diced mangos to your guacamole for a sweet and zesty twist! Mango Guacamole is a refreshing dip perfect for summer time. Scoop it with chips or add it to your tacos and burritos.

Why not mix up some Cherry Margaritas to sip on in between bites of mango guacamole? Or give our easy pico de gallo recipe a try and serve it up with today’s guac.

Guacamole with mangoes served in a bowl with a big platter of chips.

Why this Recipe Works

Nothing beats homemade guacamole! This variation was born when I had some ripe mango leftover from Mango Salsa.

  • Sweet mango is balanced by the bite of red onion in this easy dip. It has tons of flavor without being spicy.
  • Classic creamy guacamole texture is even better with the juicy chunks of fruit.
  • Cilantro brings an irresistible hint of fresh flavor to bring everything together.
  • Perfect as an appetizer with chips or a topping for everything from Fish Tacos to salads and burrito bowls.

It’s now one of my family’s most requested dips whenever Mexican food is on the menu.

We love this guacamole served with our chipotle pork tenderloin. It’s the perfect pair.

Ingredient Notes

Ingredients needed to make mango guacamole.
  • Avocado. Ripe avocados will have a little give when you squeeze them. The quality and ripeness of your avocado makes a huge difference in the final flavor of this recipe.
  • Mango. Make sure to use a ripe (but not browned) mango.
  • Lime Juice. For best flavor, use freshly squeezed limes.
  • Red Onion. Adds a little bite to your guacamole.
  • Cilantro. Adds flavor and a pop of dark color. Optional if you’re not a fan!
  • Salt. Be sure to choose a coarse salt, like kosher salt.

How to Cut a Mango

If you struggle to peel and cut mangoes, you’re not alone. It’s taken me years to find the most effective methods.

Here’s how I cut the mangoes for making mango guacamol

STEP 1. Cut off the rounded sides.

Place the whole mango on a cutting board. Use a sharp knife to slice off the long oval shaped sides away from the center pit.

Get as close to the pit as possible to ensure you remove the most mango flesh.

After cutting the longer sides off, cut off the two shorter rounded sides.

You will end up with four pieces of mango.

STEP 2. Dice

Hold one section of the mango on the cutting board, peel side down. Use your paring knife to make a series of lengthwise cuts in the flesh.

Then, cut across width wise until you have cubed sections. Repeat with all the mango pieces.

STEP 3. Remove the skin

Fold the sides of the mango together, flesh side up. The cubes will poke up and start to pull away from the peel a bit.

Slide your paring knife under the mango flesh to remove the cubes from the peel. Discard the peel. Repeat with all remaining sections.

Add the diced mango to the recipe as directed.

Or if all else fails, you can buy a mango cutter tool for easier peeling and slicing.

Ingredients for mango guacamole in a clear glass bowl.

Tips and Tricks

  • You’ll have the center “pit” of the mango remaining. Feel free to try to slice off any extra fruit stuck to the peel. Or do what I do and nibble around it for a sweet snack!
  • If you’re not serving this mango guacamole right away, store it in an airtight container in the refrigerator.
  • For spicier guacamole, feel free to add seeded minced jalapeno or serrano pepper to taste.

Recipe FAQs

How can I prevent guacamole from browning?

An extra squeeze of lime juice does wonders for delaying the natural browning of avocados. If you’re storing this for more than a day or two, add lime juice on top of the guac before placing it in the refrigerator.

I don’t like cilantro! Can I leave it out of this recipe?

Yes, you can omit the cilantro if you have a distaste for it. It does add a lovely element of freshness that’s tough to replicate without it, though.

Can I make this guacamole with white or yellow onion instead?

The red onion definitely adds the bite to this guacamole that I love. If you need to substitute, I would go with white onion over yellow. Yellow tends to be sweeter and won’t balance out the mango flavor quite as well.

What do you serve with mango guacamole?

At my house, Mango Guacamole is most often devoured with a bag of crispy tortilla chips! It can also be used as a topping anywhere you enjoy regular guac, such as burritos, chalupas, tacos etc. I’ve also been known to add a big scoop to my salads!

Mango guacamole in a white bowl scooped with a tortilla chip.

More Tex Mex Recipes

Mango Guacamole

5 from 2 votes
By: Aimee
Mango Guacamole is a delicious tex mex snack you didn’t even know you were missing in your life! Packed with flavor!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings


  • 3 ripe avocados
  • 1 mango peeled and diced
  • ½ red onion diced
  • 1 handful cilantro snipped (about 3 Tablespoons
  • ½ teaspoon kosher salt
  • 1 lime juiced
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  • Remove the flesh and pit from the avocados and place the avocado in a bowl. Mash avocados with a fork until only some chunks remain.
  • Add remaining ingredients and stir until combined. Serve with tortilla chips and enjoy!


  • You'll have the center "pit" of the mango remaining. Feel free to try to slice off any extra fruit stuck to the peel. Or do what I do and nibble around it for a sweet snack!
  • If you're not serving this mango guacamole right away, store it in an airtight container in the refrigerator.
  • For spicier guacamole, feel free to add seeded minced jalapeno or serrano pepper to taste.
  • Nutrition

    Calories: 151kcal, Carbohydrates: 14g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 88mg, Fiber: 6g, Sugar: 7g
    Course: Appetizers
    Cuisine: Mexican
    Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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    Change up your guacamole routine with this easy Mango Guacamole recipe. Don’t forget to set aside a little extra just for yourself–this delicious dip disappears as fast as you can make it!

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

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    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on June 10, 2022

    Comments & Reviews

    1. It has been too long since I’ve made homemade guacamole and you have me drooling over this mango version! I know yesterday was Cinco de Mayo, but I think I need some of this today. 🙂

    2. The salsa sounds like heaven. I cant wait to add the mango to my next batch……I find that the best way to cut a mango is to lay it flat in your hand cut from the top to the bottom as close to the seed you can by feeling the seed with your knife all the way down just like you filet a fish. do the other side the same way. Then take each half one at a time , lay the shin side in the palm of your hand and with a small pairing knife slice down to your palm without going through the skin. You can feel the pressure from the tip of the knife. Make rows of cuts as close as you need your cubes of mango to be. Then cut lines going across…like a checker board. Then flip it inside out like a porcupine. Then just trim it all out of the skin. There might be a little left around the seed but you can trim that with your knife or kitchen scissors. Try it…Its easy and you get better the more you do it

    3. Ooooo I love this sweet addition to savory guacamole! So often I try ones that are so freaking spicy, I think a little sweetness would go such a long way. Fantastic recipe, Aimee! 😀

    4. We have a mango tree in our yard so I cut up quite a few mangos every year. The best method for me is to cut a small slice off the stem end so that the mango will have a flat surface and can stand upright on a cutting board. Holding the mango at the top, use a chefs knife to slice the skin off from the top to the bottom, turning the mango but keeping it upright. Once it is peeled, cut from the top down on one side close to the flat side of the pit and then the other side close to the pit. You will have 2 large slices. Sometimes you can also get a small sliver off the ends of the pit as well. I think this method yields the most fruit and it’s relatively easy once you cut a few.

    5. I wouldn’t have thought of putting mango in guacamole! Thanks for the creative idea.

    6. I gave up trying to cut a mango, after watching countless videos on YouTube too! I too, just buy the pre-cut mango at Sam’s! So much easier!

    7. If i were to chose between eating and making mango yummy food, i’d go for eating right away. Is it just me? or this pictures make me go hungry ? i mean whats with these photos? magic.. wish my wife come and visit your site soon… ill share this to her… cant wait for the chow time….

    8. Now that my friend has to be amazing! Can’t wait to give this a go.
      Have a beautiful Tuesday Amy!

    9. I totally fail at cutting mangoes so if you come across any good tips, please do share!

      I love the addition of mango in this guacamole. Heck, I love guacamole! I know I’d gobble this right up with a taco salad or even on its own. Great recipe, Aimee!

    10. I would guard this bowl with my life and not let anyone else get to it 🙂 looks SO GOOD!

      1. Thanks Averie, there was no guarding this unfortunately, the kids helped me make it!! And eat it!

    11. I love this combo. I am a bit lacking in my mango cutting skills also. I always find myself wanting to chew on the pit so nothing goes to waste.. (sorry, TMI probably.)

    12. Just the words mango guacamole sound like heaven so I know it must taste like heaven!

    13. A bowl of this guacamole wouldn’t last long at my house! Love the addition of mango!

    14. I need to go see if my Costco has mangoes. I didn’t realize they sold sliced and peeled ones. That will make my life so much easier! I want guacamole for breakfast now.

    15. I pretty much love adding mango to anything! Usually, I have mango salsa or guacamole with tortilla chips, but I love the combination of the two!

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