Carrageenan Free Mango Guacamole
Creamy avocado meets sweet, juicy mango in a guacamole that feels like a serious upgrade from the standard bowl of green. The ripe mango folds in gently so every scoop delivers a little burst of tropical sweetness alongside the heat from jalapeño and a whisper of cayenne. Fresh lime juice, cumin, and a drizzle of extra virgin olive oil round everything out into something that tastes way more complex than the effort involved. For anyone navigating carrageenan-free eating, store-bought dips and spreads can be a minefield — many processed condiments sneak in thickeners and stabilizers that are hard to spot on a label. This recipe keeps things completely whole-food and straightforward: real produce, pantry spices, and nothing that doesn't belong. Mash it to your preferred texture, taste as you go, and get it on the table fast because guacamole this good disappears quickly.
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Learn more →Ingredients
6 servings
- 3 ripe avocados, halved and pitted
- 1 ripe mango, peeled and diced small (about 1 cup)
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- pinch of cayenne pepper (optional)
Instructions
- 1
Scoop the avocado flesh into a large bowl. Add the lime juice, olive oil, salt, black pepper, and cumin. Mash with a fork or potato masher until mostly smooth with some small chunks remaining.
- 2
Fold in the red onion, jalapeño, and cilantro until evenly distributed.
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