Mango Guacamole

Why the Mango Works

• Sweet against heat. Ripe mango softens the jalapeño burn without making the dip dessert-sweet.
• Chunky, not blender-smooth. A fork mash leaves avocado pieces that hold up next to mango cubes.
• Lime and salt first. Season the avocado before the add-ins so the base isn't bland.
• Fresh only. Guacamole browns fast; this one is best the day you make it.

What You'll Need

• Ripe Hass avocados. They should give slightly near the stem.
• One ripe mango. Ataulfo (honey) mangoes are sweeter and less fibrous.
• Lime juice and kosher salt. More than you think; chips add salt too, so taste with a chip.
• Red onion, jalapeño, cilantro. Seed the jalapeño unless you want real heat.

How to Make It

Halve and pit the avocados, scoop them into a bowl, and mash with the lime juice and salt, leaving it chunky. Dice the mango small (about 1 cup), mince the onion and jalapeño, and chop the cilantro. Fold everything in gently so the mango stays in pieces. Taste and add more salt or lime until the flavors pop. Serve right away with tortilla chips.

How to Cut a Mango

Stand the mango stem-up and slice about ¼ inch off-center to cut off one "cheek," then repeat on the other side. Score each cheek in a crosshatch without cutting the skin, push from underneath so the cubes pop out, and slice them off. Trim any leftover fruit from around the pit.

Troubleshooting

• Watery. Overripe mango or watery add-ins. Use firm-ripe mango and fold it in just before serving.
• Bland. Needs more salt and lime. Taste at the end, then taste again with a chip.
• Too spicy. Seed the jalapeño completely and add it gradually.
• Brown on top. Air. Press plastic wrap directly onto the surface if you must hold it.

Which Mango to Use

A ripe mango smells fruity at the stem and gives slightly when pressed. Color alone isn't reliable.

Guacamole Add-Ins

Keep the base as written, then fold in one of these: ½ cup corn kernels, diced tomato (seeded and drained), crumbled cotija, diced pineapple instead of mango, or a pinch of cumin. For a bigger party spread, set it next to cowboy caviar with avocado and feta and crockpot corn dip.

Storing

Best fresh. Press plastic wrap onto the surface and refrigerate up to 1 day. Scrape off any brown layer and stir in a squeeze of lime before serving. Don't freeze it; the mango turns mushy. Don't leave guacamole out more than 2 hours (1 hour if it's over 90°F).

What to Serve With It

Tortilla chips, quesadillas, tacos, grilled chicken, or fish. Shredded chicken nachos and one pan Mexican chicken and rice both love a scoop on the side.

Cook's Tips

• Dice the mango small so every chip gets some.
• Taste the jalapeño before you add the whole thing; heat varies a lot.
• Mash the avocado with lime first so it stays greener a little longer.