Easy Cinco Mango Jalapeño (Printer-friendly)

Creamy guacamole blending mango sweetness with jalapeño heat, great for lively gatherings.

# What You'll Need:

→ 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

# How-To Steps:

01 - Halve the avocados lengthwise, 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 until reaching your desired consistency, leaving some texture if preferred.
03 - Gently fold in diced mango, red onion, jalapeño, tomato, cilantro, sea salt, and black pepper until evenly distributed.
04 - Taste and adjust lime juice, salt, or jalapeño quantities according to personal preference.
05 - Serve immediately with tortilla chips, fresh vegetables, or as a topping. To store, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve.

# Expert Tips:

01 -
  • Ready in just 10 minutes with no cooking required
  • Bursting with fresh, vibrant flavors from ripe avocados, sweet mango, and zesty lime
  • Naturally vegan and gluten-free, perfect for all guests
  • Easily customizable to your preferred spice level
  • A festive, colorful appetizer that's perfect for any celebration
02 -
  • Save an avocado pit and place it in the center of your guacamole when storing—it helps slow down browning
  • Dice all your ingredients to a similar size for the best texture and appearance
  • Always taste and adjust seasoning before serving—every batch may need slightly different amounts of lime, salt, or jalapeño
  • For the freshest flavor, make this guacamole no more than a few hours before serving
  • If you're sensitive to spice, start with less jalapeño—you can always add more but can't take it away
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