Pescatarian Mango Guacamole
Creamy, bright, and just a little unexpected, this guacamole gets a tropical upgrade from fresh mango that makes it impossible to stop eating. The ripe avocado is mashed to a chunky, velvety base with lime juice, olive oil, and cumin, then loaded up with jalapeño heat, red onion bite, and fragrant cilantro. The diced mango gets folded in gently at the end so every scoop has a juicy, sweet burst that plays beautifully against the savory, spiced backdrop. It's a naturally plant-forward dish that fits seamlessly into a pescatarian lifestyle — no substitutions or workarounds needed, just fresh, whole ingredients doing all the heavy lifting. A pinch of cayenne at the finish lets you dial up the heat to your liking, making it as mellow or fiery as the crowd demands. Serve it immediately while the colors are vivid and the avocado is at peak freshness — though honestly, it rarely lasts long enough to worry about that.
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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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