Easy Cinco Mango Jalapeño Guacamole (Printer-friendly)

Creamy mango and jalapeño dip combining fresh avocados, lime, and cilantro for a vibrant taste.

# Ingredient List:

→ Produce

01 - 3 ripe avocados
02 - 1 small ripe mango, peeled, pitted, and diced
03 - 1 small red onion, finely diced
04 - 1–2 jalapeño peppers, seeded and finely chopped
05 - 1 medium tomato, seeded and diced
06 - 1/4 cup fresh cilantro, chopped
07 - Juice of 1 lime

→ Seasoning

08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
02 - Add lime juice and mash avocados using a fork or potato masher to your desired consistency.
03 - Gently fold in mango, red onion, jalapeño, tomato, cilantro, salt, and pepper.
04 - Taste and adjust lime juice, salt, or jalapeño as needed.
05 - Serve immediately with tortilla chips or cover with plastic wrap pressed directly onto the surface and chill until ready to serve.

# Expert Suggestions:

01 -
  • Ready in 10 minutes with no cooking, which means you can make it while guests are arriving and still feel like a culinary genius.
  • The mango-jalapeño combo is unexpectedly addictive—sweet, spicy, creamy all at once without tasting like any guac you've had before.
  • It's naturally vegan and gluten-free, so you're not leaving anyone out while keeping flavors bold and interesting.
02 -
  • Ripe avocados are everything—they should yield to gentle pressure but not be mushy; if yours are hard, buy them a day ahead and leave them on the counter to ripen in peace.
  • The moment you cut an avocado, it starts oxidizing and browning, so make this as close to serving time as possible, and that lime juice isn't just flavor—it's a natural preservative.
03 -
  • If you make this ahead, press plastic wrap directly onto the guacamole surface so no air touches it—this works better than any other storage method I've tried for keeping it green and fresh for a few hours.
  • Taste as you go rather than trying to follow the recipe perfectly, because the heat level of jalapeños varies wildly and you're the only one who knows your spice tolerance.
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