Guacamole Trio Recipe

Prep

Halve and pit the avocados. Scoop flesh into a medium bowl. Finely dice 1/4 cup red onion, mince 1/2 jalapeño (remove seeds for less heat), and roughly chop cilantro.

Mash & Season

Using a fork or potato masher, mash the avocado to your desired texture (slightly chunky is recommended). Stir in 2 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, 1/4 cup diced red onion, 1/2 minced jalapeño, 1 teaspoon sea salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or lime as needed. Transfer to a serving bowl and cover tightly with plastic wrap pressed onto surface if not serving immediately.

Roast or Sear Corn (optional)

Heat a small skillet over medium-high heat with 1 teaspoon olive oil. Add 1/2 cup corn kernels and cook, stirring occasionally, until charred in spots, about 4–6 minutes. Remove from heat and let cool slightly.

Combine

Halve and pit 2 avocados and scoop into a bowl. Lightly mash with a fork leaving some texture. Stir in 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1/4 cup finely diced red onion, 1/2 cup quartered cherry tomatoes, and the cooled roasted corn. Season with 3/4 teaspoon salt and 1/4 teaspoon smoked paprika. Gently fold to combine. Adjust lime and salt to taste.

Prep Mango & Chili

Peel and dice the mango into small 1/4-inch pieces (you should have about 1/2 cup). Finely mince the serrano or small red chili, removing seeds if you prefer milder heat. Finely dice 2 tablespoons (about 1/8 cup) red onion and chop 1 tablespoon cilantro.

Mash & Fold

Halve and pit 2 avocados and scoop into a bowl. Mash to a mostly smooth but slightly chunky consistency. Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, 1/8 teaspoon ground cumin, the diced mango, minced chili, diced red onion, and chopped cilantro. Fold gently so mango pieces stay intact. Taste and adjust seasoning or lime.

Spoon each guacamole into separate small bowls or present three scoops in a long platter so diners can sample each variety. Garnish Classic with a few cilantro leaves and a lime wedge, Tomato-Corn with an extra roasted corn kernel or cherry tomato half, and Mango-Chili with a small mango cube and chili slice. Serve immediately with about 6 oz of corn tortilla chips and additional lime wedges on the side.

Storage note: cover each guacamole surface with plastic wrap pressed directly onto the guacamole to minimize browning and refrigerate for up to 24 hours. Best served the day prepared.