Coconut Free Mango Guacamole
Creamy mashed avocado gets a bright, tropical upgrade here with the addition of fresh diced mango, and the combination is genuinely hard to stop eating. The sweetness of the mango plays perfectly against the heat from jalapeño and that optional pinch of cayenne, while lime juice and cumin keep everything grounded and savory. A drizzle of extra virgin olive oil gives the whole thing a silky richness that takes it well beyond your average dip. Many store-bought guacamoles and flavored dips sneak in coconut-derived thickeners or oils, so making this from scratch means you know exactly what's in the bowl. Every ingredient here is straightforward — fresh produce, a few pantry spices, and nothing hidden. It comes together in minutes and is best served right away while the avocado is still vibrant and the mango holds its shape. Pile it onto chips, spoon it over tacos, or honestly just eat it with a fork — no judgment.
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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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