Chunky Guacamole Recipe

Prep avocados

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

Mash and season

Using a fork or potato masher, coarsely mash the avocados leaving some chunks for a chunky texture. Immediately stir in 2 tbs fresh lime juice, 1 tsp kosher salt, and 1 tsp ground black pepper to season and slow browning.

Fold in aromatics

Add 1/4 cup finely minced red onion, 2 tbs chopped cilantro, and 1/2 cup seeded diced tomato to the mashed avocados. Gently fold to combine, keeping the mixture chunky. Taste and adjust salt or lime if needed.

Optional heat

If adding jalapeño, remove seeds for milder heat, finely mince, and fold 1 minced jalapeño into the guacamole. Mix thoroughly but gently to keep some texture.

In a small bowl combine 1 diced roma tomato, 1/4 cup finely diced white onion, and 1 tbs chopped cilantro. Add 1 tbs fresh lime juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Stir gently and let sit 5–10 minutes to meld flavors.

Toss 1/2 cup small-diced ripe mango with 1/2 tbs lime juice and a pinch (1/4 tsp) of salt. Let sit briefly so the mango releases a little juice but remains firm.

Spoon the chunky guacamole into a shallow serving bowl. Spoon pico de gallo over one side of the guacamole and arrange mango on the opposite side or in a small mound on top for contrast and color.

Garnish with extra cilantro if desired and serve immediately with tortilla chips and lime wedges. If not serving right away, press a piece of plastic wrap directly on the guacamole surface to minimize browning and refrigerate up to 4 hours.