By tradition, guacamole is a Mexican dish. But this recipe infuses even more of the culture with two types of popular Mexican produce, mango and jicama. The result is a mango guacamole that is not only an amazing dip, but also a versatile condiment.
In Mexico, it’s common for people to eat mangoes every day. In fact, for many Mexicans, mangoes are as everyday as apples are for Americans.
“I remember mangoes practically from my birth,” said Ricardo Muñoz Zurita, chef at Azul Restaurantes in Mexico City. “I’m originally from Tabasco and Veracruz, in the southeastern part of Mexico, which are two of the leading states for growing and eating mangoes. I’ve always been surrounded by mangoes, so the mango is the first fruit I really remember.”
Some mangoes are very juicy and best for eating out of hand. But the golden Ataulfo mango has a creamy texture, which is often described as buttery. It lacks the fibers found in most mango varieties, yet it holds up well to slicing or dicing. Its smooth, almost avocado-like texture and mildly tart sweetness also make it adaptable to many cuisines. Consequently, it complements the spice and complexity of Mexican food very well. However, Ataulfo mangoes aren’t always easy to find year round. In the fall, I think Keitt mangoes are the next best choice for making this mango guacamole.
Aside from straight up dipping, mango guacamole is also great with chicken, pork and fish. The mango bites in this recipe also help to balance out the starch of rice, beans and corn. Jicama is a little crunchy, and provides pleasant contrasting textures to this recipe.
This mango guacamole recipe with photo was shared with us by Mango.org. However, the recipe was created by Chef Ricardo Munoz Zurita.
Special Diet Notes: Mexican Mango Guacamole
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally paleo.
- 1 ripe mango, diced into ¼-inch cubes
- ¼ cup jicama, diced into ¼-inch cubes
- ¼ cup red onion, finely chopped
- ¼ cup garlic, finely chopped
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 ripe avocados, pitted and peeled
- 2 tablespoons cilantro, chopped
- 1 tablespoon red pomegranate seeds, for garnish (optional)
- Tortilla chips, for serving
- In medium bowl, combine the mango, jicama, onion, garlic, lemon juice, salt, and black pepper.
- Place the avocado flesh in another medium bowl, and mash until soft. Add the mango mixture and stir to thoroughly combine.
- Top with cilantro and pomegranate seeds, if desired, and serve with tortilla chips.