Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Mango Guacamole Recipe: Sweet, silky, chunky goodness

mango guacamole

Here’s the recipe for chunky, slightly sweet guacamole made from mangoes and avocados.

This guacamole recipe was developed by Chef George Duran for IMUSA, the folks who sell traditional Mexican molcajetes (mortar and pestle) for making guacamole, grinding corn and spices, and more.

This guacamole  is slightly sweet with a nice chunky texture. It’s definitely a treat your guests will love.

Using a traditional molcajete to make guacamole is fast and easy. Read our review of IMUSA’s molcajete.

For the best results and freshest flavor, use avocados that are ripe, but not overly ripe. Also, use freshly squeezed lime juice, not concentrate.

lime juicing

Use fresh lime in this mango guacamole recipe.

Recipe adapted from George Duran

3 ripened avocados, cubed

1 ripened mango, peeled and diced

¼ cup lime juice

½ cup cilantro, finely chopped

½ cup white onion, finely chopped

½ teaspoon salt (or to taste)

mango guacamole ingredients

By mixing the other ingredients in a separate bowl and then gently folding them into the mango-avocado mash in the molcajete, you retain the chunky texture of the mango guacamole.

Using a molcajete, place half of the diced mango and mash it with the pestle into a pulp. Then add one avocado into the pulp with the mango and mash.

In a separate bowl, mix remaining ingredients, including mango. Add additional lime juice if needed.

Fold mixture with pulp inside molcajete and serve with tortilla chips.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.