Easy Cinco de Mayo Guacamole (Printable)

Creamy guacamole with sweet mango and spicy jalapeño, ideal for brightening any festive occasion.

# Ingredient List:

→ 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

# Directions:

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 combined.
04 - Taste and adjust lime juice, salt, or jalapeño as needed for desired 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 -
  • Quick and effortless—ready in just 10 minutes with no cooking required
  • Sweet mango adds a tropical twist to classic guacamole
  • Fresh jalapeño provides the perfect spicy kick that's easily adjustable
  • Naturally vegan and gluten-free, suitable for various dietary preferences
  • Perfect for parties, game days, or casual snacking with tortilla chips
  • Beautiful presentation with vibrant colors that pop on any table
02 -
  • Always taste and adjust seasonings before serving—balance is key
  • Use a medium mixing bowl, fork or potato masher, sharp knife, cutting board, and optionally a citrus juicer
  • Press plastic wrap directly onto the guacamole surface to prevent browning
  • This recipe contains no common allergens but check accompaniments for gluten or other allergens
  • Each serving contains approximately 185 calories, 13g fat, 17g carbohydrates, and 3g protein
  • For best results, serve within a few hours of preparation for optimal freshness
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