Easy Cinco de Mayo Guacamole (Printable View)

Creamy guacamole featuring ripe avocados, mango, jalapeño, and lime for vibrant flavor.

# Ingredient List:

→ Produce

01 - 3 ripe avocados, halved and pitted
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

# How to Make:

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, leaving some texture if preferred.
03 - Gently fold in mango, red onion, jalapeño, tomato, cilantro, sea salt, and black pepper until evenly distributed.
04 - Taste and adjust lime juice, salt, or jalapeño heat level as needed to suit your preference.
05 - Serve immediately with tortilla chips or cover with plastic wrap pressed directly onto the surface and chill until ready to serve.

# Expert Tips:

01 -
  • It comes together in 10 minutes flat, which means you can make it while guests are still arriving instead of stress-cooking in the kitchen.
  • The mango adds this unexpected sweetness that makes people pause mid-chip and ask what you did differently.
  • Naturally vegan and gluten-free, so it works for almost every gathering without anyone feeling left out.
02 -
  • The moment you cut open an avocado, it starts oxidizing and browning—lime juice slows this dramatically, so get that citrus in there first thing, not last thing.
  • Don't seed your tomato and you'll end up with watery guacamole that's more soup than dip; take the extra 30 seconds to scoop out those seeds.
03 -
  • If jalapeño heat intimidates you, use just one pepper and remove all the seeds and white membrane where the real fire lives.
  • The secret to guacamole that stays bright green longer is getting your lime juice in there immediately after you mash the avocado—it's a simple chemical reaction that actually works.
Return