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The weather is heating up, neighbors are firing up their grills, and the sun is out. That mean cookout season in among us, and it is time to resurface some of the best potluck recipes you can find. But we don’t want to bring just the average dish over for the next neighborhood BBQ, right? We want something that has a “wow factor”, something that leaves and empty bowl but is the topic of conversation. It wouldn’t hurt if it was bright and refreshing too. That is why mango guacamole is the perfect recipe. It’s the same dip everyone loves on Taco Tuesday, but with a surprise of tropical sweetness from chunks of mango, and the subtle burning heat of jalapeño. Talk about crave-able!
Guacamole Base
I love making guacamole because it is totally customizable based on how you are feeling that day. Some days I want to pucker at the amount of acidic lime juice, while some days I want tons of onion. This mango guacamole base even differs from from classic guacamole a bit, to account for the amount of sweetness I will be adding. As long as you have avocado and some lime, you are off to a great start.
For this recipe, I started with 4-5 ripe medium avocados, firm but still have some give when squeezed, and cut them in half lengthwise around the pit. Next, separate the halves and remove the pit from the side it stuck to. Use a knife to score slices into the flesh of each side, all the way down to the skin, both across and top to bottom to make a grid of squares. Using a large spoon, scoop the squares of flesh out of the skin and into a medium bowl. Repeat with all of the avocado.
You can totally skip with and just scoop the flesh out in one pass, but I find scoring it makes the mashing a bit easier later. To the bowl of avocados, add:
- ½ cup red or white onion, diced
- ⅓ cup roma tomato, seeded and diced
- ¼ cup cilantro
- 1 small-medium jalapeño, seeded and diced
- 3 tbsp lime juice
- 1 tbsp salt
- 3 tsp black pepper
- 2 tsp onion powder
And that is it, that is the base for the mango guacamole. Set this all aside now to prepare the mango, or mash it and eat it right away. I won’t judge.
Mango Guacamole
The best thing about guacamole is that you can be as creative as you want with it. As long as you have a solid base that you love, the add-ins can be super creative. Love bacon? Throw some in! On a pomegranate kick, sprinkle some on top!And that is where the inspiration for this mango guacamole came from. I LOVE mango, might be my favorite fruit, but it is so sweet, it is hard to find simple applications of it that aren’t just smoothies or ice cream. Salsas and dips are perfect because you can balance out the sweetness with some heat or zest.
So four our next step, we will prepare a ripe mango. Pro tip on removing a mango from the flesh is incoming in 5, 4, 3, 2, 1…
Take a ripe mango and cut on the flatter sides of the fruit from top to bottom, as close to the pit as possible. Take the cut sides and score them into a grid, similar to how you did for the avocado. Now, to remove the mango from the skin, take a tall drinking glass and push the lip of the glass just between the mango and the skin (with the mango facing the center of the glass). Gently push and slide the mango and skin down the side of the glass, so the glass edge separates the two, and the mango falls into the glass. You should be left with perfect mango cubes in the glass and a nearly bare piece of skin.
Take about half of the mangos and add them to the bowl of avocados. Using a large fork, an avocado or potato masher, or even a mortar and pestle (to keep it traditional), mash all of the ingredients until you reach your desired level of chunky or smooth. Fold in your remaining mangos so they stay chunky. Serve immediately with tortilla chips or as a condiment for tacos, quesadillas, or any of your favorite Mexican/ Tex Mex dishes. Make this mango guacamole and your dish will sure to the the talk of the next cookout!
Want More Crowd Pleasing Summer Dip Recipes?
- Baked Spinach Artichoke Dip
- Smoked Queso
- Pimento Cheese
- Fiesta Dip
- Lemon Herb Whipped Ricotta Dip
- Cucumber Avocado Salad
Mango Guacamole
Ingredients
- 4-5 medium avocados
- 1 large mango ripe
- ½ cup red or white onion diced
- ⅓ cup roma tomato seeded and diced
- ¼ cup cilantro
- 1 small-medium jalapeno seeded and diced
- 3 tbsp lime juice
- 1 tbsp salt
- 3 tsp black pepper
- 2 tsp onion powder
Instructions
- Take 4-5 ripe medium avocados, firm but still have some give when squeezed, and cut them in half lengthwise around the pit. Separate the sides and remove the pit from the side it stuck to.
- Use a knife to score slices into the flesh of each side, all the way down to the skin, both across and top to bottom to make a grid of squares. Use a large spoon, and scoop the squares of flesh out of the skin and into a medium bowl. repeat with all of the avocado.
- Next, take a ripe mango and cut on the flatter sides of the fruit from top to bottom, as close to the pit as possible. Take the cut sides and score them similar to the avocado.
- To remove the mango from the skin, take a tall drinking glass and push the lip of the glass just between the mango and the skin (with the mango facing the center of the glass. Gently push and slide the mango and skin down, so the glass edge separates the two and the mango falls into the glass.
- To the bowl of avocado, add about half of the mango cubes, all of the tomato, cilantro, red onion, jalapeño, lime juice, salt, pepper, and onion powder.
- With an avocado masher or fork, mash the entire mixture until it reaches your desired level of chunky or smoothness,
- Taste and adjust seasonings accordingly then fold in the remaining mango so it stays more whole/chunky.
- Serve immediately with tortilla chips or as a condiment for tacos, quesadillas, or any of your favorite Mexican/ Tex Mex dishes
