Mango-habanero Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a large mixing bowl. Use a fork to mash to a chunky consistency — leave some small avocado pieces for texture (about 10–12 light stirs).

Immediately stir in the fresh lime juice to slow browning and add brightness.

Season the mashed avocado with kosher salt and freshly ground black pepper. Mix to combine and taste; adjust salt if needed.

Fold in the finely chopped onion and minced cilantro, distributing them evenly through the avocado.

Prepare the mango: dice into approximately 1/4-inch pieces. Gently fold the diced mango into the guacamole base so you keep the mango pieces intact and avoid over-mashing.

Chop the sun-dried tomatoes finely (if oil-packed, blot excess oil with a paper towel first). Fold the chopped sun-dried tomato into the mixture, tasting as you go — sun-dried tomatoes add concentrated sweetness and umami, so balance with lime or salt if needed.

Finely mince the habanero pepper. Important: wear gloves or wash hands thoroughly after handling; avoid rubbing eyes. Start with half the pepper, fold it into the guacamole, then taste and add the rest only if you need more heat. Make sure the pepper is evenly distributed.

If using, fold in the seeded diced tomato for added juiciness and fresh tomato flavor.

Sprinkle the ground cumin over the guacamole and add the apple cider vinegar (or extra lime juice) and extra-virgin olive oil. Gently fold everything together to combine flavors without turning the mixture watery.

Taste and adjust seasoning: add more salt, lime juice, or a pinch more cumin as desired. If the guacamole seems bland because of the mango and sun-dried tomato, a little extra salt and acid will bring it back into balance.

Transfer the guacamole to a serving bowl. Garnish with extra cilantro leaves and serve with lime wedges alongside tortilla chips or as desired.