This twist on the classic guacamole is a perfect addition to so many Tex Mex dishes. Mango avocado guacamole is a chunky burst of sweet heat with the smoothness of the avocado giving just the right texture and is perfect for eating with chips or topping tacos.
This recipe is the perfect addition to these classic Baja fish tacos.
Different Types of Mangos
There are over 400 known varieties of mangos available. They are actually a stone fruit (they have a pit in the center) with a sweet floral taste and juicy yellow flesh. The color of the skin and the size depends on the variety. They range in color from greenish yellow with red highlights or the smaller yellow Ataulfo mango which is worth the trouble to search out since they have very few fibers in the fruit.
Older mangos tend to discolor and the flesh becomes very stringy. Look for a fruit that is heavy for it’s size. Fruit that is evenly colored and free of blemishes or soft spots. The fruit should yield slightly when pressed.
Mangos will continue to ripen after being picked. Store them at room temperature where they will become sweeter and softer. When they are the desired ripeness, transfer the whole fruit to the refrigerator where they can be held for about 5 days.
Mangos can be peeled and cubed and stored in the refrigerator for 2-3 days or frozen for 3-6 months. Check the internet for instructions on the best way to cut a mango.
1 medium mango weighs about 12 ounces and produces 1 cup sliced or chopped fruit.
There are only a few ingredients in this recipe so take the time to choose perfectly ripe mangos and avocados at their peak. You want avocados that are creamy, but still maintain their shape in cubes. The chunky texture is part of the joy of this recipe.Print
This chunky mango avocado guacamole is a burst of fresh sweet heat. The smoothness of the avocado adds just the right texture for any Tex Mex meal.
- 1 mango, medium dice (about 1 cup)
- 2 avocados, medium dice (about 2 cups)
- 1/2 red onion, finely diced, (about 2/3 cup)
- 1/2 cup minced cilantro, (about 1/2 bunch)
- 1 teaspoon lime zest, (zest from 1/2 lime)
- 1 tablespoon lime juice (from 1/2 lime)
- 1 teaspoon Kosher salt
- 1/2 teaspoon white pepper
- Pinch of cayenne pepper
- In a medium bowl, add the diced mango, diced avocado, finely diced red onion, and minced cilantro, and lime zest.
- Squeeze the lime juice over the ingredients and add the salt, pepper and pinch of cayenne pepper. Gently stir to combine.
- Serve with chips or as a topping for tacos.
Keywords: Mango, Avocado