Mango Guacamole Recipe

LAST UPDATED: Jul 13, 2020 | PUBLISHED: May 05, 2014 | By: Julie Blanner

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.

A white bowl on a marble surface full of mango guacamole, chips to the side.

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!

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!

A white bowl on a marble surface full of mango guacamole, chips to the side and a hand reaching into the dip bowl.

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!

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

A close up shot of a mango guacamole recipe.

What Makes Fruit Guacamole Great

  • It’s Fruity!
  • Customizable
  • Quick
  • Fresh
  • Packed with Protein
  • It’s naturally gluten free, dairy free, vegan, Whole30, and keto friendly!
A white bowl on a marble surface full of mango guacamole, chips to the side.
A marble surface with fresh ingredients for mango guacamole.

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. Marble surface, with a knife to the side of a split avocado.
  • 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 – Alays 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.
A white bowl on a marble surface full of mango guacamole, chips to the side.

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.
A white bowl on a marble surface full of mango guacamole, chips to the side.

How To Make Mango Guacamole

  1. Prep – Chop ingredients and remove avocado and pit from skin (see below). Looking into a white bowl full of avocado chunks, wooden pestle to the side. Looking into a white bowl full of avocado chunks, wooden pestle to the side. Looking into a white bowl with fresh ingredients for mango guacamole.
  2. Combine – Muddle the avocado and stir in the onion, cilantro and lime juice. A white bowl full of smash avocado and mango chunks, a hand squeezing a lemon over the top.Fold in the mango and add pepper to taste. A white bowl on a marble surface full of mango guacamole.
A white bowl filled with a mango guacamole recipe, single chip and hand dipping into it!

How to Cut An Avocado

  1. Slice the avocado in half longways. Marble surface, with a knife to the side of a split avocado.
  2. Twist the two halves apart.
  3. Press your knife into the pit and twist to remove. A knife stuck in the seed of a sliced avocado on a marble surface. Marble surface, with a knife to the side of a split avocado.
  4. Using a spoon, scoop the avocado out of the flesh.
  5. 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.

A white bowl on a marble surface full of mango guacamole.

Serving Suggestions

A white bowl on a marble surface full of mango guacamole, chips to the side.

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 white bowl on a marble surface full of mango guacamole, chips 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 on a marble surface full of mango guacamole.

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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More Easy Mexican Dips

A white bowl on a marble surface full of mango guacamole, chips to the side and a hand reaching into the dip bowl.

Mango Guacamole Recipe

Julie Blanner
A fresh and flavorful guacamole with tropical flavor! Mango sweetens this traditional appetizer and adds bright color and flavor you can't resist!
0 from 0 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 6 servings
Calories 125 kcal

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 it's 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.

Notes

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

Calories:125kcalCarbohydrates:10gProtein:2gFat:10gSaturated Fat:1gSodium:6mgPotassium:379mgFiber:5gSugar:3gVitamin A:329IUVitamin C:17mgCalcium:16mgIron:1mg
Keywords fruit guacamole, how to make mango guacamole, mango guacamole
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