Macadamia Free Mango Guacamole
Creamy mashed avocado gets a bright, tropical upgrade here with sweet diced mango folded right into the mix. The combination of fresh lime juice, jalapeño heat, and a touch of cumin gives this dip a layered, complex flavor that goes way beyond your average bowl of guacamole. A drizzle of extra virgin olive oil adds a subtle richness that ties everything together beautifully. Tropical-inspired dips can sometimes sneak in unexpected nut-based garnishes or oils, but every ingredient here is straightforward and easy to verify at the store. The technique is simple — mash the avocado base first, then gently fold in the mango so those juicy little cubes stay intact and give you a burst of sweetness in every bite. It works as a chip dip, a taco topping, or honestly just eaten by the spoonful straight from the bowl.
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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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