Simple Mango Guacamole (Vegan)

This simple mango guacamole is the PERFECT appetizer for a crowd a hungry people. It's salty and savory, yet sweet with a hint of tropical fruitiness - what's not to love?

Whip up a batch for gameday, or use up those extra avocados to keep the hangry mob at bay...this is a go-to summer appetizer in my house. It's healthy, light, fresh and SUPER easy to make. There are few problems that this easy guacamole recipe can't fix.

Looking for more mexican-ish appetizers? This butternut squash nacho cheese is insane. This guac pairs well with this spicy one-pot Mexican rice.

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Ingredients
Instructions
Substitutions & Variations
Equipment
Storage
Frequently asked questions
Top tip
Simple mango guacamole

Ingredients

This guacamole calls for simple ingredients, with plenty of room for creativity!

salt, mango, onion, tomato, and 2 ripe avocados

avocados are a must
sea salt is avocado's best friend
mango adds tropical sweetness
onion balances out the sweetness and adds savoriness
tomato adds texture, but you can make this guac without tomato

Optional ingredients:

cilantro if you vibe with it
garlic for more savoriness
lime helps prevent browning, so this is required if the guac will be on the table for a while
jalapeno and/or spicy chili peppers if you like spicy food

Pro tip: Fresh ingredients make all the difference! Use what you can find at your grocery store or local farmer's market.

See recipe card for quantities.

Instructions

This mango guacamole is SUPER easy, but if you're not familiar with how to prep each ingredient, read on. Otherwise skip this section.

How to dice onion

First, cut off the end opposite the hairy side. Then place onion on its new flat edge, and slice in half (directly through the hairy part).

Then remove papery skin.

To dice, make a couple of slices toward the hairy part (but not all the way through), with knife parallel to the cutting board.

half an onion on a cutting board, knife is parallel to cutting board slicing toward root — Slice toward the hairy part (not all the way thru), with knife parallel to cutting board.

Then make a few slices with the tip of your knife pointing toward the hairy part of the onion.

half an onion on a cutting board, knife pointing toward root, slicing toward cutting board — Make a few slices with tip of knife pointing toward the hairy onion root.

Finally, make thin slices parallel to the onion root, using extra caution with fingers.

How to dice mango

First, slice off sides of mango, avoiding the hard pit.

slicing off a third of a mango (hotdog style) — Slicing the first side off...

slicing off the other third of a mango — And the other side...

Carefully slice a criss-cross pattern into the mango, taking extra care not to pierce the skin. The smaller the better!

mango third with grid sliced into mango flesh, without piercing skin — This criss-cross is perfect!

Finally, turn the mango inside out, and carefully slice off cubes. A paring knife works particularly well.

mango cubes in skin turned inside out - looks like a spiky turtle shell — Grab your paring knife and separate these cute little cubes from the skin.

How to prepare avocado for guacamole

First, slice avocado in half around the pit lengthwise. Then carefully attach knife to pit of avocado, and twist until the pit is loose. Discard pit by firmly tapping handle of knife on trashcan until pit releases.

halved avocado with knife wedged into pit — Firmly (and carefully) place blade of the knife into the pit

Now scoop out avocado flesh and place into a medium mixing bowl to be mashed.

cooping out avocado flesh with a spoon (pit is gone) — Scooping out avocado flesh

Hint: the key to a great guacamole is ripe avocados. If the avocados are ripe, they'll be slightly soft when you squeeze (apply this logic to mangos as well). If they're too soft or feel empty, they're too ripe. See tips below for speeding up the ripening process.

Mashing the guacamole

Once the veggies are prepped (including diced tomatoes), it's time to bring it all together.

In a medium mixing bowl, add avocado flesh, a little bit of salt and the juice from a lime wedge if desired. Mash gently with a fork or potato masher. Then stir in mango, onion and tomatoes. Start with a tablespoon of each, and add more as you see fit. That's it! Super easy.

Pro tip: add lime if you're preparing guac for a party. Oxygen causes avocado to brown. Lime or any citrus that contains acid slows the "oxidation" process.

Substitutions & Variations

This mango guacamole is naturally vegan, dairy free, and gluten free.

Guacamole is one of those "choose your own adventure" recipes. Try these variations next time:

Spicy - add half a thinly diced jalapeno
Savory - add a small clove of minced garlic and use red onion instead of yellow
Traditional - add cilantro and lime, omit mango (or keep it...)

Looking for something a little more Mediterranean? Check out this simple baba ganoush!

Equipment

There's no special equipment required for this guacamole, but it would be useful to have:

Chef's knife and/or paring knife
Cutting board
Medium mixing bowl
Fork for mashing

guacamole in a bowl with tomatoes and mango

Storage

I don't recommend storing guacamole for more than 24 hours. If you must store it, add a wedge of fresh lime juice to minimize oxidation, cover tightly with plastic wrap, then refrigerate.

Guacamole don't stand up well to freezing.

Frequently asked questions

How do I speed up avocado ripening?

Perfect avocados are key for a good guacamole. To test avocados, gently squeeze. An avocado that's rock-solid isn't ready. If it's a little soft, it's probably ready. If it feels hollow, it's too ripe.

Place unripe avocados into a paper bag with a ripe banana overnight to speed up the process.

Put perfectly ripe avocados into the refrigerator to prolong the perfection.

Throw away overripe avocados, and try again using the these tips.

PS - the same logic applies to mango!

Is guacamole vegan?

Yes, most guacamole is vegan as it does not contain meat or dairy products like cheese, milk or eggs. Some restaurants serve guacamole with goat cheese or feta - in that case, guacamole is not vegan.

What is a good substitute for lime in guacamole?

The purpose of lime is to add a little bit of acid to prevent browning, and add flavor. Lemon juice adds acidity, and some tart flavor, though a little different than lime. It works in a pinch!

Lime is not required to make guacamole - though it will spoil faster without the extra acidity.

What does guacamole go with?

The short answer is: everything.

In the appetizer camp, tortilla chips are classic, but you can also serve with a lighter veggie platter - carrots, tomatoes, and celery all work well. Sticking with the appetizer theme, it's great in a trio with nacho cheese and salsa. If you can find it, vegan sour cream is also delish.

Guacamole is also great on tacos, and in burritos and burrito bowls with Mexican rice. Or pair with a fabulous vegan mushroom quesadilla (this one has a butternut squash cheese sauce).

Running short on time and have some leftover guac? Throw it on a slice of toast or salad and call it a day.

Why did my guacamole turn brown?

When avocado flesh is exposed to oxygen, it "oxidizes," leaving a characteristic brown color. To slow oxidation, add a wedge of lime or lemon juice to your guacamole, and store in an airtight container in the fridge for up to 24 hours.

Top tip

The key to making great guacamole is ripe avocados. Test avocados 24 hours before using. If they're perfectly ripe, refrigerate. If they could use some help, place into a paper bag with a ripening banana to speed up the process for 12-24 hours.

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