Rating: 4.5 stars
3 Ratings
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Offering sweet and tangy notes, mangos balance perfectly against rich and creamy avocado. Try this guac as a dip with chips or as a topping for fish or chicken tacos. For a step-by-step guide to mango prep, see How to Cube a Mango, below.

Katie Barreira
Recipe by Cooking Light May 2015

Gallery

Credit: Christopher Testani; Styling: Paige Hicks

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 8 (serving size: about 1/3 cup guacamole and 6 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large bowl; toss to combine. Serve guacamole with tortilla chips.

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  • How to Cube a Mango

  • If you know a mango's anatomy, it's easy to prep: The fruit has a flat, oval pit in the center that runs parallel to the "cheeks," which are the fleshiest part. The bottom (stem end) is squat, and the top, or "nose," is tapered. Here's how to cube it:

  • Stand the mango on its stem end. Starting at the nose, and using the flat sides of the pit as a guide, slice off both cheeks.

  • Score a 1/2-inch-wide crosshatched pattern into the flesh of each cheek, cutting to (but not through) the mango skin.

  • Press the skin side to invert. Slice cubes from the skin. Or, without inverting, scoop out diced flesh with a spoon.

Nutrition Facts

154 calories; fat 10.4g; saturated fat 1.3g; mono fat 7.1g; poly fat 1.4g; protein 2g; carbohydrates 14g; fiber 5g; sodium 158mg; calcium 9mg.
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