Go Back
+ servings
Mango Guacamole
Print Recipe
5 from 1 vote

Mango Guacamole

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!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: game day recipes, guacamole, mango guacamole
Servings: 12 servings
Calories: 64kcal
Author: Diabetic Foodie


  • 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.


This recipe is for 12 servings. Each serving is 2 tablespoons of guacamole.
To reduce the heat, remove the seeds from the jalapeño or substitute a milder pepper.
Leftovers can be stored covered in the refrigerator for up to 4 days. To prevent oxidation that turns the avocado brown, place saran wrap directly on the surface of the guacamole.


Serving: 2tablelspoons | Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 0mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 3g