Vegan Mango Guacamole
Creamy, bright, and just a little unexpected, this guacamole gets a tropical upgrade from fresh diced mango that balances the richness of ripe avocado in the best possible way. The combination of lime juice, cumin, and a kick of jalapeño keeps things lively, while a drizzle of extra virgin olive oil gives the whole bowl a silky finish. Every single ingredient here is naturally plant-based, so there's no need to scrutinize labels or swap anything out — it's effortlessly vegan from start to finish. The technique is simple: mash the avocado base first, then fold in the aromatics and finally the mango so those juicy little cubes stay intact and gorgeous. A pinch of cayenne at the end lets you dial up the heat to exactly where you want it. This is the kind of dip that disappears fast at a party, but it's honestly just as good eaten straight from the bowl with a bag of chips and zero regrets.
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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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