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Mango Guacamole

Name: Mango Guacamole
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 Avocado maduro; 0.25 Red onion; 1 Serrano chilli; 3 tbsp Chopped fresh coriander; 2 Lime (Lime); 1 Mango maduro (manila o ataulfo); 1 pinch Salt

15 min (15 prep + 0 cook) Easy 6 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Creamy guacamole with chunks of fresh mango, coriander and serrano chilli.

About this recipe

Mango guacamole is a tropical variation of the classic Mexican guacamole that combines the creaminess of avocado with the juicy sweetness of ripe mango. The contrast between the heat of serrano chilli, the acidity of lime, the freshness of coriander and the sweetness of mango creates an explosion of flavours that works brilliantly as a dip with tortilla crisps or as an accompaniment for fish tacos, seafood or grilled meat.

History & Origin

Guacamole is one of the oldest dishes in Mesoamerica, whose basic recipe of mashed avocado with salt and chilli dates back to the Aztecs, who called it ahuacamolli (avocado sauce). For centuries, guacamole was prepared austerely: avocado, chilli, tomato and salt. However, Mexican culinary creativity has always been restless, and the combination with tropical fruits has roots along the Mexican Pacific coast, where the states of Guerrero, Michoacan, Colima and Nayarit produce world-class avocados and mangoes alike. In these coastal regions, the fusion of avocado and mango arose naturally in family kitchens during seasons when both fruits were simultaneously abundant. The Manila mango, small and intensely sweet, or the Ataulfo mango, silky and perfumed, are the ideal varieties for this preparation. This modern version of guacamole gained international popularity in the 2010s, when contemporary Mexican cuisine began experimenting with combinations that highlighted the tropical flavours of the country. Restaurants in Mexico City, Oaxaca and the Riviera Maya adopted it as a gourmet variation that surprises the palate with every bite, proving that pre-Hispanic tradition and innovation can coexist in perfect balance atop a crispy tortilla crisp.

Estimated cost

£7.06

Total cost

£1.18

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

2.5g

Protein

12g

Carbohydrates

14g

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the avocados in half, remove the stone and scoop out the flesh with a spoon. Place it in a wide bowl and mash with a fork until you have a semi-chunky texture, leaving some pieces.
💡 Do not over-mash; the chunks of avocado give it a better texture.
2
Peel the mango and cut it into small cubes of aproximadamente 1 cm. Set aside the half for incorporar to the final.
3
Finely chop the red onion, the serrano chilli (without seeds if you prefer less picante) and the fresh coriander.
4
Fold in to the avocado machacado the half of the mango into cubes, the onion, the serrano chilli, the coriander and the lime juice. Mix with movimientos envolventes. Season with salt to taste.
5
Add the rest of the mango on top as decoration. Serve immediately with totopos, nachos or as a side for fish or prawn tacos.
💡 To stop it oxidising, press cling film directly onto the surface of the guacamole if not serving immediately.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.