A summertime twist on a classic guacamole. This chunky, hearty, recipe has all of the usual ingredients in it, but the added surprise of sweet, fresh mango. This Mango Guacamole is great served alongside a fish taco, a quesadilla, our Maple Roasted Sweet Potato and Black Bean Enchiladas, or with a big bowl of crunchy tortilla chips.
Easy to make, full of flavor, and pretty much healthy, you will love this fruity, sweetened up version of our classic guacamole. If you're not feeling the mango, check out my more traditional recipe for Easy Homemade Guacamole.
Making the Mango Guacamole:
This recipe comes together quickly. I like to prep and combine all of the extras before I add the ripe avocado and lime juice. You'll start by chopping and dicing your mango, tomato, red onion and jalapeño. You'll crush the garlic and chop the cilantro. Finally, you'll mix this all together in a medium mixing bowl. I like to add the Papa Joe's Salt or salt and pepper, directly to this combination.
Next, you'll cut and score your avocados, and scoop the avocado directly into the mixing bowl. I like to mash the avocado a little bit right inside of the peel before scooping it into the bowl. You'll squeeze your lime juice all over everything and mash it all together. Done!
I like to leave the guacamole covered in the refrigerator for 30-45 minutes if I have time. The flavors combine, and the guacamole just tastes better when it has some time for the flavors to mix together.
Hopefully you love this newest Maple and Thyme recipe. Please let me know what you think by posting a comment here on Maple and Thyme, or on any of my social media accounts. I love and appreciate the feedback!
Other delicious snack and dip ideas
- Easy Homemade Guacamole
- Maple Sea Salt Popcorn
- Maple Roasted Pecans
- Mango Strawberry Salsa
- What's Cooking for the Super Bowl
- 4 ripe avocados
- 1 cup fresh mango, peeled and diced
- ½ cup fresh tomato, diced
- ¼ cup red onion, finely chopped
- ½ - 1 whole jalapeño, seeded and finely chopped I generally start with ½ of the jalapeño and adjust the warmth as needed
- 2 cloves garlic, pressed
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (from about.1 lime)
- 1 teaspoon Papa Joe's Salt or combination of salt and pepper
- In a medium sized mixing bowl, combine mango, tomato, red onion, jalapeño, garlic, and chopped cilantro.
- Cut each avocado in half and remove the pits. Score each avocado, slicing into squares, slightly mash, and scoop into the bowl with the other veggies
- Squeeze the fresh lime juice over the veggies. Add Papa Joe's salt or salt and pepper. Mix/mash with a large fork. If you like your guacamole filled with larger chunks of avocado, don't mash it as much You can add additional Papa Joe's or lime juice as needed.
- Enjoy with your favorite main course or with a big bowl of tortilla chips. Guacamole can be stored for up to 3 days, covered in the refrigerator. If the top of your guacamole turns a little brown, you can scoop and discard the brown layer to find the bright green guacamole underneath.
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE:
This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers, not by you. I only link to products that I use, love, and think you may love as well. Any money earned will be used to keep Maple and Thyme running (I go through a lot of chocolate chips:), and I thank you for your support.