Add diced mangos to your guac 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 this Recipe Works
- 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.
- 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.
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.
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.
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.
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.
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!
More Tex Mex Recipes
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!