Guacamole Recipe

Name: Cilantros Mexican Cuisine Mandevilles Guacamole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 0.25 cup small red onion, finely diced; 1 count Roma (plum) tomato, seeded and diced; 1 count jalapeño or serrano pepper, seeds removed and finely minced; 2 tbsp fresh cilantro, chopped; 1 count garlic clove, very finely minced or pressed; 2 count extra lime wedges; 2 tbsp extra chopped cilantro; 0.25 cup pomegranate seeds or diced mango (optional sweet garnish); 2 tbsp coarsely ground toasted pepitas or chopped toasted pepitas

Inspired by Cilantros Mexican Cuisine Mandeville

Time15m

Serves6

Small, Large, or Table Side

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Ingredients

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Guacamole Base

3 count ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp fine sea salt

1 tsp freshly ground black pepper

Aromatics & Mix-ins

1/4 cup small red onion, finely diced

1 count Roma (plum) tomato, seeded and diced

1 count jalapeño or serrano pepper, seeds removed and finely minced

2 tbsp Fresh cilantro, chopped

1 count garlic clove, very finely minced or pressed

Optional Table-Side Garnishes

2 count extra lime wedges

2 tbsp extra chopped cilantro

1/4 cup pomegranate seeds or diced mango (optional sweet garnish)

2 tbsp coarsely ground toasted pepitas or chopped toasted pepitas

Method

Guacamole Base

Prepare avocados

Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Mash

Using a fork or potato masher, mash the avocado to desired texture: leave it chunky for a classic guacamole or mash smoother for a creamier dip. Aim for about 6–8 medium lumps remaining if chunkier.

Acid and seasoning

Add the fresh lime juice, salt, and pepper to the mashed avocado. Stir to combine. The lime both flavors and helps slow browning.

Aromatics & Mix-ins

Prepare vegetables and herbs

Finely dice the red onion and tomato. Remove seeds and membranes from the tomato to reduce liquid. Mince the jalapeño (remove seeds for less heat) and finely mince or press the garlic. Chop the cilantro and measure it.

Fold together

Gently fold the diced onion, tomato, jalapeño, garlic, and cilantro into the avocado mixture until evenly distributed. Taste and adjust seasoning: add up to 1/2 tsp more salt or more lime juice if needed.

Optional Table-Side Garnishes

Garnish for serving

If serving table-side, transfer guacamole to a shallow serving bowl. Smooth the top and optionally place a few whole avocado slices or a thin lime wheel on top. Sprinkle extra chopped cilantro, toasted pepitas, or pomegranate seeds/mango around the top for color and texture. Serve with lime wedges on the side.

Storage note

If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 1 day. Re-stir before serving and top with any reserved garnishes.