This Mango Guacamole recipe is one of my favorite Football Season snacks. A tangy and delicious twist on a classic crowd-pleaser- this sweet and savory delight isn’t just a dip; it’s a touchdown in the world of football season snacks, bringing a burst of tropical flavor to every quarter and ensuring your guests keep coming back for more. If you’re reading this in September, you’ll be catching mangoes at the tail-end of their ripe season so you are going to want to make this recipe ASAP!

If you like this recipe, make sure to check out my Mango Tomato Salsa recipe too – I like to make these ones together since they share a lot of the same ingredients!

Mangoes are really a summer fruit so we only get them for a short period during football season and this is my favorite way to use them. Their natural sweetness and vibrant color make them a fantastic addition to guacamole, balancing the creamy avocado base with a fruity, tangy kick. But Mango Guacamole isn’t just about flavor; it’s also about texture. The diced mango chunks add a delightful crunch that complements the smooth avocado and flavorful cilantro beautifully.

What You’ll Need:

Ingredients:

3 medium ripe avocados
1 large mango, diced
1/4 cup red onion, finely chopped
1/4 cup green bell pepper (can be substituted for one full jalapeño if you like more heat)
1/2 cup fresh cilantro, chopped and loosely packed
Juice and the zest of one small lime
1 small fresh diced tomato
Salt and pepper

Directions

Prepare the Avocados: Cut the avocados and remove the pits. Put them in a large bowl and mash with a fork until almost smooth.
Add the chopped ingredients: Dice the mango and add it to the mashed avocado. Add the finely chopped red onion, bell pepper for jalapeño, cilantro, lime zest and juice.

Season to Perfection: Season your Mango Guacamole with salt and pepper to taste. Remember, it’s always easier to add more seasoning than to correct an overly salty dip.

Chill and Serve: Cover your Mango Guacamole and refrigerate for about 30 minutes to let the flavors meld together. Serve it with tortilla chips, fresh veggies, on avocado toast, or as a topping for tacos, grilled chicken, or fish.

Tips and Tricks

Choose Ripe Ingredients: Opt for ripe avocados and mangoes. A ripe avocado should be slightly soft when gently squeezed, and a ripe mango should have a sweet aroma and yield slightly to pressure.
Customize Heat: Adjust the heat to your liking by replacing the bell peppers with jalapeño peppers. Remember, the heat level can vary, so start with a little and add more if needed.
Keep It Fresh: To prevent browning, place plastic wrap directly on the surface of the guacamole before refrigerating. The acid from the lime juice will help, but a snug seal ensures freshness.
Experiment: Don’t be afraid to get creative with your Mango Guacamole. Try different add-ins and find your own signature twist on this delightful recipe.

Mango Guacamole

0.0 from 0 votes

Course: AppetizersDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Mango Guacamole recipe is one of my favorite Football Season snacks. A tangy and delicious twist on a classic crowd-pleaser.

Cook Mode

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Ingredients

3 medium ripe avocados
1 large diced fresh mango
1/4 cup red onion, finely chopped
1/4 cup green bell pepper finely chopped
1/2 cup fresh cilantro, chopped and loosely packed
1 small juice of one small lime
1 small fresh tomato, diced
Salt
Pepper
1 small zest of 1 small lime

Directions

Cut the avocados and remove the pits. Put them in a large bowl and mash with a fork until almost smooth.
Dice the mango and add it to the mashed avocado. Add the finely chopped red onion, bell pepper for jalapeño, cilantro, lime zest and juice.
Season your Mango Guacamole with salt and pepper to taste. Remember, it’s always easier to add more seasoning than to correct an overly salty dip.
Cover your Mango Guacamole and refrigerate for about 30 minutes to let the flavors meld together. Serve it with tortilla chips, fresh veggies, on avocado toast, or as a topping for tacos, grilled chicken, or fish.

Notes

Opt for ripe avocados and mangoes. A ripe avocado should be slightly soft when gently squeezed, and a ripe mango should have a sweet aroma and yield slightly to pressure.
Adjust the heat to your liking by replacing the bell peppers with jalapeño peppers. Remember, the heat level can vary, so start with a little and add more if needed.
To prevent browning, place plastic wrap directly on the surface of the guacamole before refrigerating. The acid from the lime juice will help, but a snug seal ensures freshness.

Like this recipe?

Mango Guacamole is one of our favorite game day snacks but we also eat it as a side with grilled chicken for a fresh late Summer/Early Fall meal all the time. With its vibrant colors and tantalizing flavors, this is by far the best, quick, easy, and healthy chip dip to try out this football season!