Mango Tomatillo Guacamole is a sweet and savory guacamole with juicy, fresh mango, tart tomatillos, red onion, jalapeño, and cilantro for one addicting combination that’s guaranteed to keep you coming back for more.
Guacamole has to be one of my all time favorite dips, and I serve it up often. Last year I posted my Easy Guacamole recipe, and it’s very basic — avocado, garlic, lime juice, and diced fresh tomato. I’ve never strayed far from that recipe because I was in a guacamole rut…clearly. Those days are long gone, because I got into a guacamole experimentation a few days ago and made this Mango Tomatillo Guacamole. It’s sweet with fresh mango, and plenty savory with tart tomatillos, red onion, jalapeño, lime juice, and cilantro. Can you say ole? 😉
This guacamole is rustic and chunky, with so many flavors going on that you’re taste buds are going to be in a tizzy. It’s a fiesta in a bowl, and I wouldn’t lie to you about this. 🙂 The mango is so sweet, that I needed a lot of savory items to counter-balance it. The surprise ingredient here is fresh, chopped tomatillos. Please say hello to my little green friends.
I’d never had raw tomatillos before cooking school, when a chef came in and made a fresh salsa with them. Just finely chopped tomatillos, jalapeño, lime juice, salt and pepper, and it was heavenly. I haven’t stopped thinking about it since, and I finally picked up some of these husky little gems because, hey — Cinco de Mayo is almost here. I made a verde sauce with them, which is coming soon, and had some left over. I couldn’t get the idea out of my head to add them to guacamole…with mango…and am I ever glad I tried it. 🙂
Tomatillos are like tart, little green tomatoes. They’re not too tart, however, just tart enough to impart an extra something to your salsas or guacamole. The surprise for me was when I removed the husks, they were sticky, and the shtick didn’t wash off too much. No matter…it didn’t affect the guacamole. 🙂 Just stem the tomatillos like you would a tomato, finely chop them, and toss them into your guac.
The blue corn chips in my photo? I highly recommend them. They’re blue corn chips/crackers by the brand Food Should Taste Good, and do they ever taste good! I have not been paid to say that…I feel an obligation to share because these chips tasted sublime with this guacamole, and they’re gluten-free and loaded with wholesome ingredients. Healthy chips? Oh yeah.
I’ve made this guacamole twice already, and it’s been devoured both times. I want to make it again today. And tomorrow. And every day until next Cinco de Mayo. It’s bright, fresh, and full of flavor, and it’s a dip you can feel good about. Grab yourself a margarita or a Pacifico with lime and whip up some of this guacamole. May I suggest making a double batch? That’s a really good idea, because this guacamole is gonna go fast. 🙂
- 1 large avocado
- 1 teaspoon canola oil
- juice of 1½ limes (about 2 tablespoons)
- 1 medium ripe mango, seeded and diced*
- 2 small tomatillos, husks removed, washed, stemmed, and finely chopped
- 1 small jalapeño, stemmed, seeded, and finely chopped
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped cilantro
- salt and pepper, to taste
- Halve the avocado and remove the pit. Scoop out the flesh with a spoon, and place in a bowl. Roughly chop the avocado with a knife against the side of the bowl until it's in small chunks. Add the canola oil and lime juice, and stir gently to combine. Add the mango, tomatillos, jalapeño, red onion, cilantro, and salt and pepper to taste. Serve with your favorite chips or top tacos, burgers, salads, and more. Enjoy!
Let the guacamole stand at room temperature for the flavors to marry before serving if possible. It's great right after making it, too!
Recipe from Flavor the Moments.