Under 30 Minutes

Mango Guacamole

If not serving immediately, cover with plastic wrap, pressing it onto the surface to prevent discoloration; refrigerate up to two hours.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Mango Guacamole

Source: Everyday Food, May 2005


  • 2 garlic cloves, minced
  • 1/4 cup packed fresh cilantro leaves, chopped
  • 1/4 cup freshly squeezed lime juice, (about 2 limes)
  • 1 serrano chile, minced (ribs and seeds removed for less heat, if desired)
  • 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
  • 1 mango, peeled, pitted, and cut into 1/4-inch pieces (below)
  • Coarse salt


  1. To prepare mango: Hold mango with a paper towel (to avoid slippage). Using a vegetable peeler, remove skin and discard.

  2. With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit).

  3. Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.

  4. To make guacamole: In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.


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