Start by preparing your ingredients. Take the ripe avocados and slice them in half. Remove the pit and scoop the flesh into a mortar or large bowl. You can use a fork if you don’t have a mortar and pestle.
Next, mash the avocados slightly until they reach your desired level of creaminess. I prefer a chunky consistency, so I don’t mash them too much.
Now, add the diced mango to the mashed avocados. The sweetness of the mango will blend beautifully with the creaminess of the avocados.
Chop the red onion finely and add it to the mixture. This will provide a nice crunch and a bit of sharpness that contrasts well with the other ingredients.
If you’re feeling adventurous, finely dice the jalapeño pepper and mix it in. This will add a nice kick to your Mango Guacamole, but feel free to skip it if you prefer milder flavors.
Chop the fresh cilantro and fold it into the mixture. The cilantro will add a burst of freshness that elevates the entire dish.
Now, squeeze the juice of the limes over your mixture. The acidity will brighten the flavors and keep the avocados from browning.
Finally, sprinkle in the sea salt. Make sure to taste your Mango Guacamole as you go, adjusting the salt, lime juice, or jalapeño to fit your personal preference.
Once everything is well combined, give it one last gentle mix to blend the flavors together. If you’re serving immediately, enjoy it with your favorite tortilla chips!
If you’re not serving it right away, cover the bowl with plastic wrap, pressing it directly onto the surface of the Mango Guacamole to minimize air exposure, and refrigerate until ready to serve.
