Vegetarian Mango Guacamole
Creamy, bright, and just a little unexpected, this guacamole gets a tropical upgrade from fresh diced mango that makes it impossible to stop eating. The ripe avocado is mashed to a chunky, velvety base with lime juice, olive oil, and a touch of cumin, then loaded up with jalapeño heat, red onion bite, and fragrant cilantro. Folding in the mango at the end keeps those juicy little pieces intact, so every scoop delivers a sweet burst against the savory, spiced backdrop. A pinch of cayenne is optional but highly recommended if you want that slow, building heat to balance the fruit's natural sweetness. This is the kind of dip that disappears fast at any gathering, and it comes together with nothing but fresh produce and pantry staples — no hidden animal products, no fuss. Serve it immediately for the best color and texture, though a little extra lime juice pressed onto the surface can help if you need to hold it for a few minutes.
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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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