Cinco de Mayo Mango Jalapeño (Printable)

Creamy avocado combined with juicy mango and a spicy jalapeño kick for a fresh, vibrant dip.

# What You'll Need:

→ 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

# Steps:

01 - Halve the avocados lengthwise, carefully remove the pits, and scoop the flesh into a medium mixing bowl.
02 - Pour lime juice over the avocados and mash using a fork or potato masher until you reach your desired consistency, leaving some chunks for texture if preferred.
03 - Gently fold in the diced mango, red onion, jalapeño, tomato, and cilantro until evenly distributed throughout the guacamole.
04 - Add sea salt and black pepper, then taste and adjust lime juice, salt, or jalapeño according to your preference.
05 - Transfer to a serving bowl and serve immediately with tortilla chips, or cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve.

# Chef’s Tips:

01 -
  • The mango adds this unexpected sweetness that makes the guacamole feel less heavy and more like a celebration in a bowl.
  • You can have it ready in the time it takes to chill a glass of something cold.
  • It tastes fancy enough to impress at a party but honest enough to eat straight with a spoon when no one's looking.
02 -
  • If you prep this more than an hour ahead, that plastic wrap pressed right onto the guacamole surface is non-negotiable—it keeps the avocado from turning that sad gray-brown color.
  • Don't seed the tomato by cutting it in half and squeezing; that wastes the flesh—instead cut out the center with a small knife and scoop with a spoon, keeping more of what you paid for.
03 -
  • Cut your avocados just before you're ready to assemble everything—the moment the flesh is exposed to air, it starts its slow browning process, so timing matters more than you'd think.
  • If you accidentally bought underripe avocados, put them in a paper bag with a banana or apple on your counter overnight; the ethylene gas speeds up ripening in a way that works better than any trick I've found.
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