Red Meat Allergy Friendly Mango Guacamole
Creamy, bright, and just a little unexpected, this guacamole swaps the usual simplicity for something that genuinely stops people mid-bite. Ripe mango folded into mashed avocado brings a juicy sweetness that plays beautifully against the heat of jalapeño and the earthy warmth of cumin. A splash of lime juice and a drizzle of olive oil keep everything fresh and cohesive, while red onion and cilantro add that classic savory backbone. The whole thing comes together in one bowl with zero cooking required — just some good knife work and a fork. For anyone navigating a red meat allergy, this kind of crowd-pleasing dip is a total win because every single ingredient is naturally plant-based, with no hidden animal proteins to worry about. It's the kind of recipe you bring to a cookout and watch disappear before the main course even hits the grill. Serve it immediately for the best texture, though honestly it rarely lasts long enough to need storing.
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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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