Mango Guacamole

Mangoes are one of my favorite fruits!  They’re so juicy and delicious.  I feel like they’re pretty versatile too.  Mangoes are great plain, but they also make wonderful desserts and go well with fish and shrimp.

I think the easiest way to cut a mango is to first peel it with a vegetable peeler.  Then I cut as much flesh off as I can on each side of the large pit that’s in the middle.  Be careful because mangoes can get pretty slippery when cutting.  For this recipe I dice the mango up as tiny as I can get it without squishing it.

My husband loves avocados!  He will eat them on just about anything.  The first time I made this I called it “salsa”.  We were having shrimp tacos and he was complaining because I didn’t have any avocados for his tacos.  Then, he tried the “salsa” on his taco and said he didn’t need extra avocado because it was the prefect amount.  I decided to call it Mango Guacamole instead because I feel like the avocado is more prevalent than the other ingredients.

This recipe is super easy to make!  Just dice everything equally.  I like to keep everything tiny, but if you like bigger chunks, go for it!  Once your mango, onion and avocado are diced all you do is throw everything in a bowl and give it a good stir!  Make sure you put it in the refrigerator for at least 30 minutes so the flavors can blend together.  This will actually keep for a few days in the refrigerator.  The lime juice keeps the avocado from turning brown.

You can put this on anything you would normally use guacamole on, such as tacos, nachos, or fish.  It’s also a great dip for tortilla chips or tostones.

Here is a delicious gluten-free, grain-free tortilla chip recipe for you.

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5 from 1 vote

Mango Guacamole

This amazing dip is perfect for so many things.  It’s great on tacos, fish, tostones, tortilla chips and more!

Course Appetizer

Cuisine Mexican

Keyword AIP condiment, AIP Mexican, AIP Salsa, Mango Salsa, Paleo condiment, Paleo Mexican, Paleo Salsa

Author Jacqueline Martin

Ingredients

• 1 Mango Diced
• 1 Red onion Diced
• 1 Avocado Diced
• 2 Tbsp Lime juice
• 2 Tbsp Cilantro
• 1/4 Tsp Pink Himalayan sea salt
• 1/4 Tsp Ginger

Instructions

• Mix all ingredients well and refrigerate until ready to use.

Notes

You can use fresh or freeze-dried cilantro.

You can use fresh lime juice if you’d like.  I use bottled because I always have trouble finding juicy limes.  They are expensive and when they aren’t juicy it isn’t cost effective.  Make sure if you used bottled it’s 100% pure lime juice like the one I linked to.

Tried this recipe?Mention @theautoimmuneinsomniac or tag #theautoimmuneinsomniac!