Easy Cinco de Mayo Guacamole (Printer View)

Creamy avocado mixed with mango and jalapeño for a fresh, flavorful dip perfect for festive moments.

# What You'll Need:

→ Produce

01 - 3 ripe avocados
02 - 1 small ripe mango, peeled, pitted, and diced
03 - 1 small red onion, finely diced
04 - 1 to 2 jalapeño peppers, seeded and finely chopped
05 - 1 medium tomato, seeded and diced
06 - 1/4 cup fresh cilantro, chopped
07 - Juice of 1 lime

→ Seasoning

08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

# Method Steps:

01 - Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
02 - Add lime juice and mash avocados using a fork or potato masher to your desired consistency.
03 - Gently fold in mango, red onion, jalapeño, tomato, cilantro, salt, and pepper until evenly distributed.
04 - Taste and adjust lime juice, salt, or jalapeño as needed for optimal flavor balance.
05 - Serve immediately with tortilla chips or cover with plastic wrap pressed directly onto the surface and chill until ready to serve.

# Expert Advice:

01 -
  • The mango adds a natural sweetness that balances the jalapeño heat without needing added sugar or complicated flavor layers.
  • It comes together in 10 minutes, so you can make it while guests are arriving instead of stress-cooking in the kitchen.
  • Everyone assumes you spent way more time and effort than you actually did, which is the best kind of kitchen secret.
02 -
  • Don't be afraid to taste constantly while assembling—this is the only way to know if you've added enough jalapeño or if the flavors are balanced, because every batch of produce is slightly different.
  • If your guacamole does turn a little brown on top from sitting, just scrape off that thin layer and the beautiful green underneath will still be perfect.
03 -
  • Buy your avocados 2-3 days before you need them and keep them on the counter away from direct sunlight—this gives you much better control over when they're perfectly ripe.
  • The pit from the avocado can actually go back into the guacamole bowl if you're storing it, as it slows down the browning process, though the plastic wrap method works better and looks neater.
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