Try this chunky, sweet, and spicy guacamole the next time you’re craving the creamy dip. Perfect accompaniment to your favorite tortilla chips!
TGIF – it’s party time!
Two of my best friends from college are visiting this weekend. We have big plans for a fancy dinner, vegging out, playing with pups, reminiscing about our years at Loyola, and drinking wine. I’m making a big batch of my famous mango guacamole to snack on as they arrive tonight. Also: these chocolate chip cookies.
Cannot even wait! I might just go make the guac now. Breakfast of champions.
I have little self control when it comes to dips – hummus, buffalo chicken, spinach artichoke, you name it. And I have ZERO self control when it comes to guacamole. It is, hands down, one of my favorite foods. In fact, Kevin and I make a meal out of guacamole on the regular. A big bag of chips, a big bowl of guac, some margaritas, and the couch.
(Also zero control when it comes to margaritas.)
In our recipe, juicy mango livens up a bowl of traditional guacamole. Our fruity guacamole never stands a chance in front of a large crowd – or even just the two of us! Spiced with jalapeño and flavored with lime juice, you won’t be able to stop reaching for more and more of this chunky, creamy dip.
Go pick up some ripe avocados because guacamole’s on the menu tonight!
First thing to do? Peel, chop, squeeze all your guacamole fixings. You’ll need half of a jalapeño, juice of 1 lime, 1 small chopped tomato, and 1 peeled and chopped ripe mango.
You can control the spice! Leave out the jalapeño altogether or toss in the whole thing. I like a ton of mango chunks in our guacamole, so I always look for the largest mango I can find. Any size will be fine. Add more mango chunks, add less. This is your guacamole, so don’t be afraid to play around with the fixings!
Sometimes we add cilantro and 1/4 cup chopped onion. I didn’t this time because I had neither on hand. I’ll note these optional additions in the recipe below.
All of the guacamole fixings can be prepared in advance. Combine all of the ingredients (except for the avocado) in an airtight container and keep it in the refrigerator until ready to serve. Then, mash up your avocados and fold the fixings in. How easy is that?
You’ll need 3 ripe avocados for your mango guacamole.
How to tell if avocados are ripe: give the flesh a light squeeze. The avocado will yield to moderate pressure, while still be slightly soft. Or you can test an avocado’s ripeness this way: remove the small brown stem off the top of the avocado. If it comes off easily and you can see green underneath, the avocado is ripe. If you see brown, the avocado is not ripe.
I usually buy firm avocados in the beginning of the week, set them out on the counter, and by Friday they are ripe enough for our guacamole nights.
You’re going to love this stuff. Each bite is super chunky and loaded with mangoes, a little spice, a little sweetness, and lots of creamy avocado. Eat it with chips, put it on sandwiches, on top of salads, with baked potatoes (trust me), and burgers. Perfect in the summertime, springtime, for Cinco de Mayo or anytime you’re craving this classic dip.
(If you’re anything like me, every night should be mango guacamole night.)
The best part? It’s so quick, which makes it an easy dish to serve for guests. It’ll take you a whopping 10 minutes to make and then another 2 minutes to devour the entire bowl. I don’t even know how I managed to resist it during the photo shoot.
PS: my favorite chip to pair with our mango guacamole are multigrain tortilla chips. I love the multigrain variety by Late July.
Super chunky guacamole gets a refreshing juicy twist with the addition of mango. We like our mango on the spicy side, but feel free to add more/less jalapeño as instructed. Eat it with chips, put it on sandwiches, on top of salads, and burgers. Perfect in the summertime, springtime, Cinco de Mayo or anytime you're craving this comforting dip.
Yield: Serves 3-5
Prep Time: 10 minutes
Total Time: 10 minutes
Mash the avocado in a large bowl. I like to leave a few large chunks because I prefer chunky guacamole. Fold in the mango, tomato, and jalapeño until combined. Squeeze the lime juice on top and stir until combined. Salt to taste. We usually add 1/8 teaspoon of salt.
Serve immediately with tortilla chips.
*Add more/less chopped jalapeño, depending how spicy you like your guacamole.
If you're looking to make-ahead, you may chop up all the ingredients except for the avocados. Cover and store in the refrigerator until ready to serve. Then, mash up the avocado and fold the fixings in. Season with salt to taste.
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A few more snacky recipes to try this weekend…