This mango guacamole is a little sweet, a little spicy, a little smoky, and perfectly creamy. It’s a delicious way to add some avocados to your weekly menu!
One of my favorite ways to enjoy avocados is in guacamole. I have so much fun playing around with the flavor combinations.
I’ve tried guacamole with cream cheese, with feta cheese, in deviled eggs… but I think my new favorite variation might be this mango guacamole!
This recipe is a little sweet, a little spicy, a little smoky, and perfectly creamy. I love how the jalapeño adds a nice kick to off-set the sweetness of the mango, but you can always substitute a milder pepper if you prefer.
This guacamole is great to enjoy as a snack, a dip, a topping, or a spread. Honestly, there’s no wrong way to eat this green goodness!
How to make mango guacamole
For how flavorful this guacamole is, it’s surprisingly easy to prepare!
Step 1: In a small skillet, preferably a cast iron one, heat the olive oil.
Step 2: Add the whole jalapeño and cook, turning often, until the skin is blistered all over, about 5 minutes.
Step 3: Remove from heat. Once the is jalapeño is cool, chop off the stem and discard.
Step 4: Finely chop the pepper. For less heat, remove the seeds.
Step 5: Place the chopped jalapeño in a medium bowl, then add the mango, cilantro, lime juice, and onion.
Step 6: Stir in the avocado, then season with salt and pepper to taste.
That’s it! You can serve your guacamole immediately, or cover and store in the refrigerator until you’re ready to enjoy.
What to serve with guacamole
This mashed avocado is so tasty, you could honestly eat it right off a spoon. But if you’d rather enjoy it with something, I have some suggestions for you!
I personally think creamy guacamole is best served with something that adds a little crunch. Tortilla chips or pita chips are an easy option.
If you’re looking for something lower in carbs, raw vegetables are great as well. Cucumber slices, bell pepper slices, or even carrots always go well with this dish.
But guacamole isn’t just for dipping. It also makes a great topping or spread! Add a dollop to any grilled meats, wraps, or sandwiches for a delightful burst of flavor.
I first made a batch of this recipe to share with my husband. We didn’t eat all of it, so I was excited to enjoy some with my quesadilla the next day.
But by the time I got to the fridge, it was nowhere to be found. When I asked my husband, he replied: “You mean the stuff with the mangos? I used it on a sandwich.”
That must have been one monster-sized sandwich.
In any case, should you find yourself lucky enough to have some leftovers, you can store them covered in the refrigerator for 3-4 days. To keep the guacamole from turning brown, try placing the saran wrap directly on the surface to minimize contact with air.
You may also want to consider hiding it in the back of your fridge if you want some for yourself later!
Other tasty avocado recipes
Avocados are gaining popularity, and for good reason. They’re absolutely delicious, they can be used in so many recipes, and they’re a great source of healthy fats and potassium! If you’re looking for some ways to add more avocado to your diet, here are a few recipes I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 1 teaspoon olive oil
- 1 whole jalapeño pepper
- ½ mango (pitted, peeled, and diced)
- ½ tablespoon fresh cilantro (chopped)
- ½ tablespoon fresh lime juice
- 1-1/2 tablespoons onion (finely minced)
- 2 avocados (halved, pitted, peeled, and mashed)
- Kosher salt and freshly ground black pepper
- In a small skillet, preferably a cast iron one, heat the olive oil.
- Add the whole jalapeño and cook, turning often, until the skin is blistered all over, about 5 minutes.
- Remove from heat. Once the is jalapeño is cool, chop off the stem and discard.
- Finely chop the pepper. For less heat, remove the seeds.
- Place the chopped jalapeño in a medium bowl, then add the mango, cilantro, lime juice, and onion.
- Stir in the avocado, then season with salt and pepper to taste.