Ingredients
- 3 medium ripe avocados, halved, peeled, and pitted
- 1 lime, juiced
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt (or to taste)
- ½ jalapeño, seeded and minced
- 1 ripe mango, peeled and chopped
Instructions
Step 1: Mash the Avocados
- Place the avocados in a large mixing bowl.
- Using a fork or potato masher, mash them to your desired consistency—either smooth or chunky.
Tip: If you prefer extra creamy guacamole, mash thoroughly. If you like a chunkier texture, leave some small avocado pieces intact.
Step 2: Mix in Seasonings
- Add lime juice, onion powder, garlic powder, and salt.
- Stir well to distribute the flavors evenly.
Tip: Lime juice not only enhances the flavor but also prevents oxidation, keeping the guacamole fresh.
Step 3: Add Mango and Jalapeño
- Gently fold in the minced jalapeño and chopped mango.
- Stir until evenly combined.
Tip: Be careful not to overmix, as mango is delicate and can break down too much.
Step 4: Store Properly
- Transfer the guacamole to an airtight container.
- Press plastic wrap directly onto the surface to prevent browning.
- Refrigerate until ready to serve.
Notes
How to Choose the Best Avocados
Picking the right avocado is key to a great guacamole. Follow these guidelines:
- Ripe avocados: Slightly soft when gently squeezed.
- Unripe avocados: Firm and hard; leave them at room temperature for 2-3 days to ripen.
- Overripe avocados: Mushy and dark brown inside—avoid these.
Tip: To speed up ripening, place avocados in a paper bag with a banana.
Preventing Guacamole from Turning Brown
Avocados oxidize quickly, leading to an unappetizing brown color. Here’s how to keep it fresh:
- Lime Juice – The acidity slows down oxidation.
- Plastic Wrap Trick – Press plastic wrap directly against the guacamole to block air exposure.
- Extra Layer – Drizzle a thin layer of lime juice on top before storing.
Adjusting the Spice Level
- For mild guacamole, remove all jalapeño seeds before mincing.
- For extra heat, keep some seeds or use a serrano pepper.
- A pinch of cayenne pepper can also add subtle spice.
Storage Tips
- Short-term: Best eaten fresh but can be stored in the fridge for 24 hours.
- Longer storage: Lasts up to 2 days if extra lime juice is added.
- Avoid freezing: The texture becomes watery after thawing.
- Prep Time: 10 minutes