Holy Moly Mango Guacamole

mango_guacamoleYou Have Guac To Be Kidding Me…

You think you’ve seen it all, then suddenly it hits you right between the eyes – wallop – a new recipe for Guacamole!

For me, life without Mexican food is no life at all. And the best part of any Mexican meal? The chips and guac that you get to enjoy as you become totally mesmerized by all the food porn on the menu.

My fave guacamole ever is the one I had on my first date with my husband at Dos Caminos in New York. They add bits of crispy bacon to their dip and bacon + guac = holy guacamole love – well I guess it did for me and my husband!

You should try my copycat recipe for Bacon Guacamole and Plantain Chips – it’s da bomb!

mango_guacamole_blendtec_paring_knifeApart from that bacon infused guac, and a delicious suggestion to add pomegranate seeds – thanks cousin Amy! – I hadn’t really chanced upon any other inspiring recipes. I mean, if you have a good guac recipe you really don’t want to risk deviating from it, right? That is, until I discovered this Mango Guacamole Recipe that sounded too darned delicious not to try.

Adding mango adds just the right amount of sweetness and is the perfect complement to the smooth and creamy taste of avocado. Add a touch of jalapeño, lime, and garlic, and you’ve booked yourself a one way taste ticket to orgasmic guacamole!

So get your guac on and add some tropical fruitiness to your favourite Mexican dip. Then when you’re done, why not pop over to the Arugula & Rocket Store and buy yourself the colourful Tovolo Paring Knives featured in this post!


Mango Guacamole

  • Difficulty: Easy
  • Print


1 Large Ripe Mango, Roughly Chopped
1 Large Ripe Avocado, Roughly Chopped
¾ Red Onion, Roughly Chopped
3 Tbsp Jalepeño Chilli, Seeded and Minced
½ Tsp Minced Garlic
½ Tbsp Fresh Lime Juice
1½ Tsp Sea Salt
¹⁄3 Cup Thinly Sliced Salad/Spring Onions (Optional)
Place the mango, avocado, red onion, jalepeño and garlic in the bowl of a food processor and pulse until creamy. Note: there should still be some texture to your guacamole, you don’t want it to become puréed.
Transfer to a bowl and stir in the lime juice and salt.
Garnish with the spring onions, if using.
Serve immediately, or cover and refrigerate for up to 2 days.



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