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This easy mango guacamole is an incredible appetizer and a delicious topping for tacos, salads and more! It’s fresh, vibrant, sweet and spicy and ready to serve in just 10 minutes.
I’m obsessed with guacamole! It’s such a delicious, hearty starter or snack. I love making it to kick off a dinner with tacos, fajita bowls, or Tequila Lime Shrimp Skewers. It’s a great addition to your Cinco de Mayo Menu! Don’t skip my Avocado Mayo, too!
And adding fruit to your guacamole takes it over the top! It doesn’t just add flavor, it adds so much color, too! That’s one of the many reasons you’ll love this Mango Guacamole!
It’s fresh, flavorful and juicy with a hint of sweetness to balance the avocado. It’s everything you could want in guacamole!
Serve it with chips, or to top Soft Chicken Tacos, Taco Salad, Mexican Layer Dip, and more! It pairs well with a Jalapeño Margarita or a Mango Margarita!
Table of Contents
What Makes Fruit Guacamole Great
- One of the best Mexican Side Dishes
- Customizable
- Quick
- Fresh
- Packed with Protein
- It’s naturally gluten free, dairy free, vegan, Whole30, and keto friendly!
Mango Guacamole Ingredients
- Avocado – Use ripe avocados that give a little when you squeeze them gently. If they aren’t ripe they will be harder to mash and will have less flavor. Learn How to Cut an Avocado here.
- White Onion – I like to use white onion for a real kick of flavor. If you prefer it milder, you can use a red onion. Dice the onion finely so that it’s not overpowering.
- Cilantro – Cilantro is a must have herb when it comes to Mexican cuisine. If you don’t like cilantro, you can substitute it with parsley so that you still get the freshness.
- Lime Juice – Always use fresh lime juice rather than bottled. It is so much more flavorful and zingy.
- Mango – Fresh mango adds a wonderful sweetness that compliments the other ingredients so well. You can substitute mango for pineapple if you prefer.
- Black Pepper – Fresh cracked pepper offers a beautiful balance to the sweetness of the mango.
Variations
It’s so easy to make this mango guacamole your own!
- Spice it Up– Add in a diced jalapeño, Serrano chili or chipotle chili to add a bit of heat.
- Add An Extra Dose of Protein – Black beans work incredibly well with this dip!
- Make it Cheesy – Crumble cojita cheese on top.
- Make it Creamy – Add sour cream or greek yogurt.
How To Make Mango Guacamole
- Prep – Chop ingredients and remove avocado and pit from skin (see below).
- Combine – Muddle the avocado and stir in the onion, cilantro and lime juice.
Fold in the mango and add pepper to taste. 
How to Cut An Avocado
- Slice the avocado in half longways.
- Twist the two halves apart.
- Press your knife into the pit and twist to remove.
- Using a spoon, scoop the avocado out of the flesh.
- Slice, dice or cube with the flat side facing down.
Should Guacamole Be Chunky Or Smooth?
This is totally down to your personal preference. I like to have it fairly chunky, but if you prefer yours smoother, simply mash it for a bit longer. I prefer a chunky Mango Guacamole.
Serving Suggestions
- Tortilla Chips
- Pita Chips
- With Veggies – carrots, celery, julienne bell peppers, grape tomatoes, jicama sticks, broccoli, cauliflower, cucumbers
- With Fries
- Serve in a Taco Bowl
- On a Fajita Bowl
- On Soft Chicken Tacos, Carne Asada Tacos, Beef Tacos or Chorizo Tacos
- On Taco Salad
- In a Chicken Wrap
- On Cilantro Lime Chicken
- On Nachos
- On Carne Asada
- Add to a Burger Bar to top a Juicy Burger
- In a Gourmet Grilled Cheese
- On Toast
- As a Salad
Tips
- Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
- Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
- Shortcut – Skip the onion and cilantro and substitute with Mango Salsa, Watermelon Salsa or Pineapple Salsa.
To Store
- Refrigerate – This mango guacamole contains lime juice, so it will slow the browning of the avocado. Store it covered in the fridge and it will keep well for up to a day. It will be good to eat up to three days after you’ve made it, but it may start to discolor a little.
- Freeze – Omit mango and onion before freezing in an airtight container and up to 3 months. Thaw it in the fridge and then stir in the mango and onion to serve.
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
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Mango Guacamole Recipe
A fresh and flavorful guacamole with tropical flavor! Mango sweetens this traditional appetizer and adds bright color and flavor you can't resist!
Yield servings
Ingredients
- 2 avocados
- 1/2 white onion chopped
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1/2 mango chopped
- pepper to taste
Instructions
- Slice, pit and scoop avocado out of its skin. In a medium bowl, muddle avocado with the back of a spoon or muddler.
- Add onion, cilantro, and lime juice. Stir well.
- Fold in mango.
- Pepper to taste.
Tips
Substitutions and Notes
- Avocado – Use ripe avocados that give a little when you squeeze them gently. If they aren’t ripe they will be harder to mash and will have less flavor.
- White Onion – Substitute red onion for milder flavor.
- Cilantro – If you don’t like cilantro, you can substitute it with parsley or eliminate it altogether.
- Lime Juice – 100% Real Lime Juice is a great substitute (purchased in the produce section of your grocer).
- Mango – Pineapple and strawberry also work well.
Variations and Additions
- Jalapeño, Serrano Chile, Chipotle Chili, diced
- Cojita Cheese, crumbled on top
- Black Beans, folded in
- Sour Cream or Greek Yogurt, combined well to make it creamy
Tips
- Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
- Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
- Shortcut – Skip the onion and cilantro and substitute with Mango Salsa, Watermelon Salsa or Pineapple Salsa.
Serving Suggestions
- Chips – Tortilla or Pita Chips
- Veggies – carrots, celery, julienne bell peppers, grape tomatoes, jicama sticks, broccoli, cauliflower, cucumbers
- As a Topping on a Taco Bowl, Fajita Bowl, Soft Chicken Tacos, Carne Asada Tacos, Beef Tacos or Chorizo Tacos, Taco Salad, Cilantro Lime Chicken, Nachos, Carne Asada or on a Juicy Burger
- In a Gourmet Grilled Cheese or Chicken Wrap
To Store
- Refrigerate – This guacamole contains lime juice, so it will slow the browning of the avocado. Store it covered in the fridge and it will keep well for up to a day. It will be good to eat up to three days after you’ve made it, but it may start to discolor a little.
- Freeze – Omit mango and onion before freezing in an airtight container and up to 3 months. Thaw it in the fridge and then stir in the mango and onion to serve.
Nutrition Information
Calories: 125kcal (6%), Carbohydrates: 10g (3%), Protein: 2g (4%), Fat: 10g (15%), Saturated Fat: 1g (5%), Sodium: 6mg, Potassium: 379mg (11%), Fiber: 5g (20%), Sugar: 3g (3%), Vitamin A: 329IU (7%), Vitamin C: 17mg (21%), Calcium: 16mg (2%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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