Mango Guacamole

Mango guacamole. Don’t judge. Not until you’ve tasted just the sweet heat that comes from adding tropical fruit and habanero to classic guacamole.

A blue bowl filled with the components of mango guacamole, with a bunch of cilantro, halved limes, and a fork on the side.

Mango guacamole may, at first, sound like sacrilege. Don’t diss it until you try it. It’s just the classic mashed avocado and onion and cilantro and lime spiked with habanero chile and rounded out with sweet mango. Your guacamole game just moved to a whole new level.–Angie Zoobkoff

Mango Guacamole

  • Quick Glance
  • Quick Glance
  • 20 M
  • 20 M
  • Makes 3 cups
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Ingredients


Directions

In a medium bowl, use a fork to mash 1 avocado with cilantro, habanero, onion, lime juice, garlic, 3/4 teaspoon salt, and cumin, if using, until mostly smooth. Gently fold in mango and remaining 2 diced avocados. Add salt to taste and serve. (Guacamole can be refrigerated, with plastic wrap pressed directly to its surface to prevent browning, for up to 24 hours. Bring to room temperature and stir to recombine before serving.)

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Recipe Testers' Reviews

We loved this mango guacamole. My daughter thought that we could have added all the mango and she'd have been happy. I liked the way the habanero was actually not that hot or overwhelming in flavor.

"Perfect." That was the first word out of my daughter's mouth after she took a bite of this mango guacamole. So I could end this review right there. But then she said it was the best guac she's ever had. Even better. But why? It's the wonderful combination of the very spicy habanero with the sweet, cool mango. It really is a perfect mix. From a textural standpoint, this recipe also gets high marks. You have the creaminess from the blended avocados with the chunks from the other avocados and the mango. This guacamole might not be the simplest ever but it is very worth the effort.

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