Easy Guacamole Recipe with Mango and Jicama

I absolutely heart an easy guacamole recipe. Especially when it’s a savory-sweet version that you can enjoy with chips, tacos, and more!

As a California native, I’m a HUGE fan of avocados. So obviously guac is one of my all-time favorite appetizers. It’s creamy, salty, tangy and downright delicious. Are you a fan of avocados too? Make sure to check out my Mexican Flautas, these Spicy Tuna Poke Bowl Tacos and my Avocado Stuffed Chicken Salad.

INGREDIENTS TO MAKE GUACAMOLE:

All you need are a few simple ingredients to create one of the tastiest appetizers, ever.

AVOCADOS: I usually buy mine a couple days in advance to ensure that they are fully ripe. To check if they’re ripe, give them a gentle squeeze. When they’re semi-soft, they’re ready. If rock-hard, place them in a dark area (I like to store mine under the sink) to ripen up quickly. Once ripened, simply store them in the refrigerator until you’re ready to assemble the guacamole.
CILANTRO: Herbs add an immense amount of freshness.
RED ONION: I like to pickle my red onions so they’re still crunchy, yet slightly sweet. If you prefer raw, that works too!
LIME JUICE: This adds a tangy note to the recipe and also ensures that the avocados don’t brown.
CHILI PEPPERS: Jalapeños or Serrano peppers are completely optional, but I enjoy a zap of heat. If you’re a mild type-of-person, go ahead and swap this out for red or orange bell pepper.
SALT + PEPPER: I prefer kosher or Himalayan sea salt with my guacamole. It helps marry all the flavors together and a twist of freshly ground black pepper is never a bad idea either.

FANCY EXTRAS (THAT ARE WORTH IT):

FRESH MANGO: This is the ultimate sweet-savory recipe that your whole family will love. The mango pairs wonderfully and adds a big boost of flavor.
JICAMA: As a totally underused root vegetable, jicama will add a bit of peppery crunch. It’s a fantastic addition, I promise you that!

HOW TO MAKE GUACAMOLE:

Chop the red onion, cilantro, jalapeño, mango, jicama and cut the limes in half.
Slice the avocado in half, lengthwise, and remove the pit. Scoop out the flesh and use a fork to mash to your desired consistency.
Add the remaining ingredients to the bowl and mix together with the smashed avocado. Squeeze in the lime juice and season to taste. Enjoy immediately with tortilla chips.

WHAT TO SIP ON:

We’re enjoying the last few summery afternoons here in Charlotte, so I absolutely love serving this recipe with Köe’s Tropical Organic Kombucha. It’s something the whole family enjoys and the flavors pair together so well with the guacamole. It’s almost like having a final sip of summer. Their tropical is one of the newest flavors, you can purchase them on Amazon here. If you’re looking for an adult beverage, make sure to try these Watermelon Vodka Cocktails.

OTHER APPETIZER RECIPES YOU MIGHT ENJOY:

Avocado Stuffed Mexican Flautas

Double-Sipped Air Fryer Onion Rings

Authentic Restaurant-Style Salsa

My Grandma’s Super Easy Recipe for Beirocks

Classic Deviled Eggs Spiked with Miso

Easy Guacamole Recipe with Mango and Jicama

Prep time

15 mins

Total time

15 mins

I absolutely heart an easy guacamole recipe. Especially when it's a savory-sweet version that you can enjoy with chips, tacos, and more!

Serves: 6

Ingredients

1 Mango, peeled, pitted and diced
⅓ cup diced Jicama
3 Haas Avocados, pitted and peeled
¼ cup Pickled Red Onion, chopped
1 Garlic Clove, minced
Juice of Half a Lime (about 2 tbsp.)
1 Jalapeño or Serrano Chili Pepper, thinly sliced
2 Tbsp. Fresh Cilantro Leaves, roughly chopped
Salt + Freshly Cracked Black Pepper, to taste
Tortilla Chips, for serving

Instructions

Chop the red onion, cilantro, jalapeño, mango, jicama and cut the limes in half.
Slice the avocado in half, lengthwise, and remove the pit. Scoop out the flesh and use a fork to mash to your desired consistency.
Add the remaining ingredients to the bowl and mix together with the smashed avocado. Squeeze in the lime juice and season to taste. Enjoy immediately with tortilla chips.

NOTES ON THIS RECIPE:

Try to dice the mango and jicama into the same size cubes. I also leave a few on the side before mixing so I can garnish the top.
I try to grab super-hefty tortilla chips so they can hold up to the guacamole. If you can only find the thinner variety, serve this dip with a spoon so you can scoop the guac on top of the chip without it breaking.
Store any leftovers in a sealable container with plastic wrap directly on top of the guacamole. Keep refrigerated and enjoy within the next day or two.

This post is sponsored by KÖE Organic Kombucha. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!