Strawberry Mango Guacamole

Hello friends! Yes, I realize I just posted an avocado recipe. But it is late August and I am not quite ready to kill  ~summer vibes~. Who’s with me?

Nevertheless, I think most of us can agree that avocados are true party food. Of course we know they  add texture and flavor  to SO MANY dishes, but they also pack quite a nutritional punch.

These green fruits are fibrous and full of hearty-healthy monounsaturated fat, plus they have nearly 20 vitamins and minerals to boot! Read more here.


But let’s forget about nutrition for a sec and focus on TASTE. They are few combinations quite as timeless as avocados + cilantro + lime juice + salt.

This of course, being the most pared-down version of guac I can imagine.

While I have a great deal of respect for the classics, every now and then it’s important to shake things up. Enter: fresh fruit, of course!

Mango and strawberry may seem untraditional here, but trust me that the payoff is worth it. Their sweetness helps balance the slight bite of jalapeño, onion, and garlic.

This guac is best prepared right before serving, so it does not have a chance to oxidize and become brown. Best served with chips💃

Strawberry Mango Guacamole
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 3 cups
Avocado party time! Fresh fruit amps up this classic appetizer to star status.
  • ½ red onion, diced finely
  • 2 ripe avocados, peeled, pitted, roughly chopped
  • ¼ cup cilantro, minced
  • 1 - 2 cloves garlic, peeled and minced
  • Juice of one lime
  • ¼ tsp sea salt, or to taste
  • 1 ripe mango, peeled and cubed
  • 2 cups chopped strawberries
  • 1 jalapeño, minced and partially seeded (to preference, see below)
  1. Fill a small bowl with ice water and swirl onion around for 10 seconds (this helps reduce bitterness/bite). Drain and set aside.
  2. In a large bowl, combine with a fork avocados, cilantro, garlic, lime juice, and salt. Mash so ingredients are roughly incorporated, leaving a few chunks.
  3. Add in mango, strawberries, and jalapeño if using. For less intensity, remove most of the seeds from the hot pepper before dicing. I used about half of them for a perfectly subtly kick of heat. Best enjoyed with chips within a few hours of preparation.

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