Makes 2 cups
2 ripe Hass avocados, halved, seeded, and peeled
2 tomatillos, husked and finely chopped
1 ripe mango, peeled, seeded, and cubed
½ small red onion, finely chopped
1 serrano chile, finely chopped (remove seeds before chopping for less heat)
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint leaves, chopped
1½ tablespoons fresh lemon juice
baked tortilla or pita chips, for serving
1. Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt.
2. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.
Andrea Kruse says
That sounds like a delicious addition to a favorite classic of mine. I would have never thought of adding mango to the guac. Yum!
Tesa @ 2 Wired 2 Tired says
That looks delicious! I love trying new recipes and can’t wait to try this one. I’ve been on the lookout for new Cinco de Mayo recipes so this will be perfect.
Shop with Me Mama says
I LOVE food like this! Thanks for the recipe!
Jessica @FoundtheMarbles says
This sounds awesome. Love mango and love guac. Put them together?? BAM!
Love this recipe!! And pair it with a margarita and you are ready to celebrate Cinco de Mayo.
Amy @ Oh So Savvy Mom says
Oh, this looks so good! I pinned it for when avocados go on sale!