Tropical Mango Guacamole with Jicama: Your Ultimate Sweet & Savory Dip Recipe

This recipe is proudly crafted in partnership with the National Mango Board.

Get ready to elevate your appetizer game with a truly spectacular dip: Tropical Mango Guacamole with Jicama! If you’re planning your next gathering, especially for celebrations like Cinco de Mayo, this vibrant and flavor-packed guacamole needs to be at the top of your menu. We’re taking the beloved classic guacamole and giving it an irresistible tropical twist with the addition of sweet, juicy mango and wonderfully crisp jicama. It’s a delightful fusion of creamy, sweet, savory, and crunchy that will have everyone reaching for more.

This recipe calls for ripe, succulent mangoes, and while any variety will work beautifully, I personally favor honey mangos (also known as Ataulfo mangos) for their incredibly silky texture and rich sweetness. Growing up, my mom often stocked our kitchen with these golden gems, and for good reason! Beyond their delectable taste, honey mangos are a nutritional powerhouse, packed with vitamins A and C, potassium, fiber, and folate. Plus, their high flesh-to-seed ratio means more delicious mango for your guacamole – a win-win in every bite!

The secret to the best mango guacamole lies in selecting perfectly ripe mangos. An unripe mango can be quite tart, almost like a pineapple, and firm to the bite. For this recipe, you want a mango that’s ripe enough to yield a melt-in-your-mouth sweetness, yet firm enough to hold its shape once diced and folded into the creamy avocado base. This balance ensures that each spoonful offers a delightful burst of tropical flavor and a pleasant textural contrast.

Mastering Mangoes: Selection, Storage, and Preparation

Whether you’re purchasing mangos ahead of time or picking them up ripe from the store, understanding how to choose and store them is crucial for optimal flavor and texture in your guacamole.

How to Choose and Store a Mango for Perfect Guacamole

• Color Isn’t Everything (Usually): For most standard mango varieties, color isn’t the best indicator of ripeness. A reddish blush often signifies the variety, not ripeness, and a green skin doesn’t necessarily mean it’s unripe. However, honey mangos (Ataulfos) are an exception; they will typically develop a slightly wrinkled skin and a deeper golden-yellow hue (less green) when perfectly ripe.
• The Gentle Squeeze Test: Much like a ripe peach or avocado, a ripe mango’s flesh will give slightly when you gently squeeze it. It should feel firm but yield to light pressure. Avoid mangos that are excessively soft or have bruised spots.
• Aromatics: A ripe mango often emits a sweet, fruity aroma near the stem. This is a good sign of readiness.
• Room Temperature Ripening: Store unripe mangos at room temperature on your countertop. They will continue to ripen naturally.
• Slow Down Ripening: Once ripe, mangos can be moved to the refrigerator to slow down the ripening process, extending their freshness for several days.
• Speed Up Ripening: If you’re eager to enjoy your mango guacamole, place unripe mangos in a brown paper bag on your countertop. The ethylene gas they release will accelerate ripening. This trick also works wonders for avocados, making it a great two-for-one solution!

During the spring and early summer months, when mangos are at their peak, we incorporate them into countless dishes. From refreshing smoothies and vibrant yogurt bowls to savory applications like this incredible guacamole or fresh salsas, their versatility is endless. If I manage to resist eating them all immediately, I also love to dice and freeze mango chunks to enjoy a taste of summer even in the colder winter months.

The Safest and Easiest Way to Prep and Cut a Mango

Cutting a mango can sometimes feel daunting, but with the right technique, it’s quick and safe. My preferred method ensures you get the most flesh while avoiding that tricky, large flat seed:

1. Positioning: Place the mango stem-side up on a stable cutting board.
2. First Slice: Align your knife just slightly off-center, parallel to the stem, aiming to miss the large, narrow seed. Slice downwards, cutting off one “cheek” of the mango.
3. Second Slice: Flip the mango over and repeat the process on the other side, cutting off the second cheek.
4. Scoring the Flesh: With the skin still intact on the cheeks, use a paring knife to carefully score the mango flesh into a grid pattern (diced cubes or slices), being careful not to puncture through the skin.
5. Scooping: Use a large spoon to scoop out the diced or sliced mango flesh directly from the skin.
6. Around the Seed: Don’t forget the fruit around the seed! Carefully trim any remaining edible flesh from the large flat seed.

A crucial safety tip: I strongly advise against peeling mangos before cutting them. I’ve had a close call in the past where my knife slipped – a peeled mango is incredibly slippery! Trust me, it’s safer and easier to cut the cheeks first, then scoop the flesh from the skin.

Crafting the Perfect Tropical Mango Guacamole

This tropical mango guacamole combines the rich, creamy texture of perfectly ripe Haas avocados with the luscious sweetness of mango. But it’s the supporting cast of ingredients that truly makes it sing. We add a generous dose of finely chopped red onion and fresh cilantro for their pungent and herbal notes, while fresh minced garlic provides an aromatic depth. A squeeze of fresh lemon juice (or lime juice, which works just as wonderfully) provides the essential bright acidity that balances the richness of the avocado and the sweetness of the mango. This beautiful contrast of flavors creates a refreshing and complex taste in every bite.

The inclusion of finely diced jicama is the secret weapon here, adding an unexpected but utterly delightful texture. Jicama, a root vegetable, offers a crisp, watery crunch that contrasts beautifully with the creamy avocado and soft mango. It’s a game-changer for guacamole, providing a refreshing bite that you won’t find in traditional recipes. I prefer my guacamole on the chunkier side to fully appreciate these textures, but feel free to mash it to your desired consistency.

Serving and Storing Your Tropical Delight

While most bowls of guacamole tend to vanish almost immediately, this tropical mango guacamole has a surprising superpower: it holds up incredibly well when refrigerated overnight. The acidity from the lemon or lime juice helps to prevent excessive browning, keeping it vibrant and fresh for your next meal or party.

When preparing guacamole with unique add-ins, like this fully loaded guacamole or our tropical version, I like to reserve a small amount of chopped mango, red onion, and jicama to sprinkle on top just before serving. This not only makes for a stunning presentation but also gives your guests a tempting visual clue about the delicious ingredients they’re about to enjoy before they even dip their chip!

Crispy corn tortilla chips are, of course, the classic vehicle for any guacamole, and they pair perfectly with this tropical rendition. However, don’t limit yourself! This versatile mango guacamole would be absolutely fabulous alongside grilled seafood, spooned into fish tacos, or served as a fresh, bright topping for grilled chicken or pork. Imagine it on a breakfast burrito or even spread on toast for a quick, flavorful snack. Its sweet and savory profile makes it a fantastic accompaniment to a wide range of dishes.

This post was created in partnership with the National Mango Board. I was compensated for my time and work, and provided with mangos for recipe development purposes. Thank you for supporting the brands that keep ABP cooking!