About this recipe
This mango guacamole is one of my favorite summer recipes. It combines creamy avocado with sweet mango, spicy chile serrano, and a good squeeze of lime. The balance of sweet, spicy, and creamy is incredible.
You can also call it pico de gallo with mango because it has all the classic pico ingredients plus avocado. Either way, it takes 10 minutes to make and it’s always the first thing to disappear at any table.
Ingredients for mango guacamole
- Avocado. Look for ripe avocados that are still a little firm.
- Mango. Fresh is best. Tommy or Haden mangos work great. You can also use frozen mango chunks (thaw them for 15 minutes first).
- Red onion or white onion, diced small.
- Chile serrano or jalapeño. Remove the seeds and veins if you want less heat.
- Lime juice. Fresh lime, not lemon.
- Cilantro, chopped.
- Sea salt
How to make mango guacamole
Put the diced onion in a bowl with the lime juice and let it sit for about 5 minutes. This takes the harsh bite out of the onion.
Mash the avocado with a fork until it’s creamy but still has some chunks. Add the mango cubes, chile serrano, cilantro, and a good pinch of salt. Mix everything together. Taste and adjust the salt or lime.
What to serve with mango guacamole
- With tortilla chips
- On top of fish tacos or any taco
- With mango ceviche for a full mango meal
- On rice bowls or burrito bowls
- On top of grilled vegetables or protein
Tips
- Eat it right away. Guacamole doesn’t store well because the avocado oxidizes.
- If you need to hold it for a bit, press plastic wrap directly onto the surface to keep air out.
- You can use frozen mango if fresh isn’t available. Just thaw it for 15 to 30 minutes before using.
Mango Guacamole
Equipment
- Cutting board
Ingredients
- 2 tablespoons finely chopped white/red onion
- 1 or 2 juice of a lemon depending on size
- 1 avocado in chunks
- 1/2 or 1 mango in chunks depends on the size
- 1 chile serrano chopped (if you remove the seeds and the veins it becomes less spicy)
- a handful of chopped cilantro
- sea salt
Instructions
- Add to a bowl the chopped onion and lemon juice.
- Then add the avocado, the mango, and the chopped serrano chile. Then add the cilantro.
- Season with a big pinch of sea salt, taste and serve with tostadas, corn chips or as a salsa for tacos.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.