This delish guacamole is a delightful twist on an old favorite. The rich avocado is paired perfectly with bright and juicy mango for a dip that is sure to delight.
Serves: 8 Time: 15 minutes Cookbook: Fiesta at Rick’s
I don’t need to tell you how popular guacamole is in America. It is likely that you’ve had and loved it, and if you do, I have a special surprise. I present to you Rick Bayless’ Mango Guacamole. There is no one I trust more for a good guac recipe than a man who has dedicated his entire life to Mexican cuisine, and that man is Rick Bayless.
Rick has blended sweet, juicy mangos, with rich and creamy avocados to create a perfect treat for summer. Add in some spice from the chile, extra flavor from onion and cilantro, and finish with a fresh splash of lime juice. This dish is heaven in a bowl. All you need are some tortilla chips, and you have yourself a party.
We highly recommend serving this with homemade tortilla chips, authentic cheese quesadillas, and agua fresca!
- ❤️ Why You’ll Love This Recipe
- 🥑 Ingredients Needed to Make Rick Bayless’ Mango Guacamole
- 🍴 Equipment You’ll Need in the Kitchen
- 🥄 How to Make Rick Bayless’ Mango Guacamole
- ❓ Mango Guacamole Tips, Tricks, and FAQs
Why You’ll Love This Recipe
Unique: This is a unique take on a traditional guacamole recipe. By incorporating serrano chilis and mangos, you’ll introduce some sweet, spiciness to this delicious dip.
Simple: You don’t need any real kitchen skills to make this recipe. As long as you can chop up ingredients and mash them all together, you can create this crowd-pleaser in no time.
Fast: You can whip this together and have it on the table and ready to eat in minutes. If you need to save time the day of, you can chop everything the day before, then mash the avocados and combine the chopped ingredients minutes before serving.
Ingredients Needed to Make Rick Bayless’ Fresh and Simple Mango Guacamole
To make Rick Bayless’ Simple Mango Guacamole, you’ll need standard guac ingredients plus a few extra ingredients that bring this recipe together. Here are a few tips we’ve found helpful.
- Avocados: These need to be ripe. To check for ripeness, the avocado skin should be dark green, not bright. The flesh should also be soft and give slightly when pressed.
- Red Onion: Red onions are sweet and the flavor works perfectly for this guac. If you only have white onion, you can use it in a pinch, but it will bring a tangier flavor.
- Serrano Chile: Serranos are a touch hotter than jalapenos, providing a nice layer of heat for this guac. If you don’t like heat, you can downgrade to jalapenos, instead.
- Cilantro: Fresh cilantro makes this recipe. We always have some on hand and in our fridge for recipes like this.
- Lime Juice: Freshly squeezed lime juice is ideal, but if you have bottled lime juice from concentrate, that will work in a pinch.
- Mango: The mango should be ripe but not too ripe, otherwise it’ll become mushy. To test for ripeness, it should smell sweet like a mango. If there’s no smell, it’s not yet ripe. The flesh should also give when pressed lightly.
Equipment You’ll Need In the Kitchen
- Large Bowl: Mixing and mashing all the ingredients tends to get a bit messy. Use a large bowl just for this step.
- Serving Bowl: You’ll want a medium size serving bowl. Shoot for something just large enough to hold all the guac but small enough that the guac reaches to the top.
- Knife: A sharp chef knife is key to all the chopping you need to do in this recipe. We use our Victorinox chef knife every day in the kitchen. It’s sharp, light, and retains an edge very well.
- Strainer: You need a strainer to wash and drain the chopped onion to remove some of the sharp tang. You don’t want to skip this step. A strainer or a colander is a must.
How to Make Rick Bayless’ Fresh and Simple Mango Guacamole
This recipe will come together in a snap and it’s so good, you might just eat the whole thing yourself.
First, chop the red onion into ¼ inch pieces. Put all the pieces into a strainer and run under cold water to get rid of the “raw onion bite.” Set aside to dry.
Next, peel the mango and cut around the pit. Discard pit and peel, then chop mango flesh into ¼ inch pieces.
Finally, chop the cilantro and serrano chili finely.
Note: Wear food-safe gloves when chopping the serrano chile if you have sensitive skin or cuts. The chile is several times hotter than a jalapeno, and the oils can burn your skin.
Cut the avocados in half vertically along the middle and twist to open. Remove the large seed and scoop out the avocado meat into a bowl. Mass the avocado with a fork or potato masher into a coarse paste.
Juice the lime over your mixing bowl until you have about 1 Tbsp of juice.
Add the lime juice, onions, serrano, cilantro and ⅔ of the mango to the mashed avocados.
Mix together until well combined.
Sample the guacamole and add salt according to your taste (¾ teaspoon of salt is what Rick Bayless recommends).
Place the guacamole into a serving bowl and garnish with the rest of the mango pieces along with some cilantro leaves. Serve immediately with chips or sliced vegetables.
Rick Bayless’ Mango Guacamole Tips, Tricks, and FAQs
Absolutely! Peaches are similar in texture and hold up well for a dish like this. They also pair very well with the flavor profile going on in this recipe.
If you can’t find serrano peppers at your grocery store, substitute jalapeno peppers, instead.
White onion can be swapped in for red onion, just don’t use yellow onion as the flavor won’t mix quite right.
What you want here is a strong citrus juice. Lemon and lime will work interchangeably.
This appetizer can be refrigerated and covered with plastic wrap touching the surface of the guacamole for a couple of hours prior to serving, but no longer. The trick here is to cover the surface completely so it doesn’t start turning brown.
Rick Bayless’ Fresh and Simple Mango Guacamole
- Total Time: 15 minutes
- Yield: 8 1x
Whip up this fresh and simple mango guacamole and serve with tortilla chips for an instant summertime crowd-pleaser.
- 3 medium-large (about 1 1/4 pounds) ripe Avocados
- 1/2 small Red Onion
- 1/2 to 1 fresh Serrano Chile
- 2 Tbsp fresh Cilantro, plus more for garnish
- 1 Tbsp fresh Lime Juice
- 1 large ripe Mango
- Chop the red onion into ¼ inch pieces. Put all the pieces into a strainer and run under cold water to get rid of the “raw onion bite.” Set aside to dry.
- Peel the mango and cut around the pit. Discard pit and peel, then chop mango flesh into ¼ inch pieces.
- Chop the cilantro and serrano chili finely.
- Cut the avocados in half vertically along the middle and twist to open. Remove the large seed and scoop out the avocado meat into a bowl.
- Juice the lime over your mixing bowl until you have about 1 Tbsp of juice.
- Add the onions, serrano, cilantro and ⅔ of the mango.
- Mash the mixture with a fork or potato masher into a coarse paste.
- Sample the guacamole and add salt according to your taste.
- Place the guacamole into a serving bowl and garnish with the rest of the mango pieces along with some cilantro leaves.
- Serve immediately with chips or sliced vegetables.
Wear food-safe gloves when chopping the serrano chile if you have sensitive skin or cuts. The chile is several times hotter than a jalapeno, and the oils can burn your skin.
- Prep Time: 15
- Category: Dips and Salsas
- Method: Chop
- Cuisine: Mexican
Keywords: Guacamole, Mango, Mexican Dip