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.

What are you waiting for? Let’s make the most delicious guacamole that captures the essence of summer!

A bowl of mango guacamole surrounded by tortilla chips, along with fresh cilantro to the side.
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I’m obsessed with guacamole! It’s such a delicious, hearty appetizer, topping or snack. While I adore the classic traditional guac, I’m also a fan of interesting flavor combinations, and this mango guacamole is just that.

It’s a great addition to your Cinco de Mayo Menu!

And adding fruit to your guacamole takes it over the top! It doesn’t just add flavor, it adds so much color, too – so it looks and tastes like summer. That’s just one of the many reasons you’ll love this mango guacamole!

A hand dipping a tortilla chip into a bowl of mango guacamole.

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 classic tortilla chips, or to top your favorite tacos, wraps and more! It pairs well with a Jalapeño Margarita or a Mango Margarita, of course.

A bowl of mango guacamole surrounded by a mango and fresh cilantro to the side.

Why You’ll Love It

  • Refreshing and Creamy – One of the best Mexican Side Dishes you can dream up!
  • Quick to Make – And so easy to customize, too.
  • Wholesome – It’s naturally gluten free, dairy free, vegan, Whole30, and keto friendly!
A bowl of mango guacamole surrounded by tortilla chips, along with a mango and fresh cilantro to the side.

Ingredients and Substitutions

  • 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 – 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. Learn how to cut an onion here!
  • 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 sweetness that complements the other ingredients so well. You can substitute with pineapple if you prefer.
  • Black Pepper + Sea Salt
Ingredients for a mango guacamole recipe on a white countertop.

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 cotija cheese on top.
  • Make it Creamy – Add sour cream or greek yogurt.

How To Make

  1. Prep – Chop ingredients and remove avocado and pit from skin.
  2. Combine – Muddle the avocado and stir in the onion, cilantro and lime juice. Fold in the mango and add salt and pepper to taste. A wooden pestle mashing avocados in a white bowl. A wooden pestle mashing avocados in a white bowl. Ingredients for a mango guacamole recipe in a white bowl. A hand squeezing a lime over a bowl of mango guacamole.

How to Cut An Avocado

  1. Slice the avocado in half longways. A fresh avocado, sliced down the center with a knife to the side.
  2. Twist the two halves apart.
  3. Using a spoon, scoop the avocado out of the flesh.
  4. Slice, dice or cube with the flat side facing down.

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.
A bowl of mango guacamole surrounded by tortilla chips, along with a mango and fresh cilantro to the side.

Frequently Asked Questions

Is guacamole just mashed avocado?

No! Guacamole is flavored with additional herbs, various fruits and more veggies, and spices and seasonings.

Should guacamole be chunky or smooth?

This is totally down to your personal preference. If you prefer your guacamole smoother, simply mash it for a bit longer. Most prefer a chunky mango guacamole so you get juicy bites of mango with every chip!

Serving Suggestions

A bowl of mango guacamole surrounded by a mango and fresh cilantro to the side.

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.
A white bowl of mango guacamole on a white countertop.

More Easy Dips and Appetizers

A bowl of mango guacamole surrounded by a mango and fresh cilantro to the side.
5 from 2 votes

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!
Prep: 10 minutes
Total: 10 minutes
Servings: 6 servings
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Ingredients  

  • 2 avocados
  • ½ white onion medium sized, chopped
  • ¼ cup cilantro chopped
  • 1 lime juiced
  • ½ mango chopped
  • salt and pepper (sea salt and pepper grinders) 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.
  • Add fresh cracked sea salt and pepper to taste.

Julie’s 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.

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.
Calories: 125kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 379mg | Fiber: 5g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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