Delicious and Easy Chunky Mango Guacamole Recipe

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Cooking With Anadi

12K subscribers · avocado and sweet mango with green chilli and lime

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I always look forward to making a fresh batch of guacamole! I actually get so excited, because while I wouldn’t say that it’s on a special occasion that I make guacamole, it still is about two out of four weeks in a month. For me that’s special enough! I’ve got my tried and true Incredible Easy Homemade Guacamole recipe that I always fall back on!

However, sometimes you just wanna switch things up. If you didn’t know, mangoes are my favorite fruit. I was preparing my Pan-Seared Scallops and was wondering what the perfect accompaniment to the scallops would be. I didn’t want to make regular old guacamole for those special scallops. So what did I do? Come up with this guacamole with fresh mango!

Oh my goodness did this go so well with the scallops! I was wondering why have I never tried this combination before? It’s out of this world! The mangoes totally transform the way you know guacamole! The mangoes add such an amazing sweetness and really add a tropical flair to your guacamole!

If you want to try a new variation to the typical guacamole, then this recipe is for you! It’s creamy, delicious, and just as easy to make! Let’s get to the recipe!

Tools Needed

• Large bowl
• Mixing spoon
• Cutting board
• Chef's knife
• Fork

Ingredients for Chunky Guacamole with Mangoes

Let’s review what we’ll need. Don’t forget that the FULL PRINTABLE RECIPE can be found at the bottom of this post! You can review all ingredient measurements and print or pin the recipe for when you’re ready to make this awesome guacamole! Furthermore, it’s so easy to scale all the ingredients based on how much guacamole you’re planning to make. So whether you want a small amount for a weeknight dinner or you’re going to make a huge batch for a game night party, you’ll know exactly what you’ll need!

• Avocado
• Onion
• Tomato
• Mango
• Green chilies
• Garlic
• Salt
• Pepper
• Lime juice

How to Make Chunky Guacamole with Mangoes

Peel your mango and dice into small cubes.

Cut open your avocado, peel from the skin, and cut into four slices.

In a large bowl, add the avocado and start mashing it. Then add the mangoes, onions, garlic, green chilies, cilantro, salt and pepper to taste.

Mix everything together, until the guacamole is smooth, taste and adjust for seasoning with salt, pepper or lime juice.

How to Serve

You can honestly use this guacamole recipe in pretty much any recipe that calls for a “regular” guacamole! What I love about this guacamole is the added sweetness that comes from the mangoes! That totally transforms the guacamole entirely, and it’s such a joy on its own! With that being said, here are some dishes where you can serve this!

• Pan-Seared Scallops
• Healthy Beef Burrito Bowl
• Oven-Baked Quesadillas with Fresh and Spicy Guacamole
• Bacon, Egg and Guacamole Bagel
• Guacamole and Chicken Bruschetta
• Grilled Cajun Shrimp Lettuce Wraps

Of course, you can simply enjoy this guacamole as a dip for chips or spread it on some toast for guacamole toast!

More Avocado Recipes!

I love avocado! If you’re an avocado lover too, then you totally need to check out these recipes too!

• Mashed Avocado Toast with Fried Egg
• Juicy California Grilled Chicken Burger
• Healthy Veggie Pizza Bagels

How This Differs From Traditional Guacamole

Traditional guacamole is avocado, lime, onion, cilantro, salt and something hot. This keeps every bit of that and adds a quarter cup of finely diced mango, which is the fun twist and the only real departure. What it does not add is everything people expect to find bulking out a guac: no cumin, no sour cream, no mayonnaise, no cream cheese and no cheese of any kind. It is also not a red onion recipe. Plain onion, 2 tablespoons of it, finely chopped. And it is not a cup of cilantro either, which is the amount a lot of recipes call for. It is 2 tablespoons.

The order of the steps is what keeps it chunky. The avocado goes into a large bowl on its own and gets mashed first, and only then do the mango, onions, garlic, green chilies and cilantro go in. Mash everything together at once and you get a puree; mash the avocado first and the diced pieces stay as pieces, so a spoonful gives you mango, then tomato, then avocado, rather than one uniform green.

Everything Here Is Measured in Tablespoons

Apart from the avocado and the one minced garlic clove, this whole recipe is tablespoons and a quarter cup. Two tablespoons of chopped tomatoes, 2 tablespoons of finely chopped onion, 2 tablespoons of cilantro, 1 tablespoon of lime juice, a quarter cup of finely diced mango, 2 to 3 finely chopped green chilies, and salt and pepper to taste. It comes together in 10 minutes with no cooking whatsoever.

Do all of that chopping before you cut the avocado open. Avocado starts browning the moment it meets air, so you want the remaining ingredients sitting ready and the lime juice within reach. On the cilantro: nothing in the recipe says leaves only, and the tender stems carry as much flavour as the leaves do, so chop them in with your 2 tablespoons rather than picking them out. If you have no cilantro, flat-leaf parsley is milder and loses the citrus note. Lemon juice stands in for the lime and is slightly less tart.

How Much Spice, and What Is in a Portion

Be honest with yourself about the chili before you commit. Two to three green chilies against one medium avocado is a genuinely spicy guacamole, not a background warmth, and there is nothing creamy in the bowl to soften it. Jalapeno peppers are the milder swap and are easier to find; serrano peppers go the other way, so use 1 to 2 of those rather than 3. Start at two of anything, taste, and add the third only if you want it.