This fruit and vegetable-packed Mango Guacamole is the perfect appetizer or accompaniment to your summer get-together. It comes together quickly with no cooking needed. The mango adds a bit of tropical sweetness to the creamy avocado. Tomatoes, jalapeños, bell peppers, lime, red onion, garlic, and cilantro are also included for even more flavor.
I only added 1 jalapeño to keep the spice level low for the family. If you want more kick, bump it up to 2 jalapeños.
If you have any guacamole leftover, transfer it to a bowl and cover with plastic wrap. Press the plastic down until it is touching the top of the guacamole completely. This will help keep the top layer from browning.
Salt and pepper to taste
1 mango, peeled and diced
1/4 red bell pepper, diced
1 tomato, seeds removed and diced
1-2 jalapeños, stem and seeds removed
2 tablespoons minced red onion
1 clove garlic, minced
1/4 cup freshly chopped cilantro
Mango and cilantro for garnish
Tortilla chips for serving
Cut the avocados in half. Remove the seeds and skin, then transfer the flesh to a large bowl. Season with salt, pepper, and juice from 2 limes. Mash to desired texture.
Mix in the mango, bell pepper, tomato, jalapeños, red onion, garlic, and cilantro. Adjust with salt if needed.
Serve immediately garnished with mango and cilantro.