Avocado Mango Dip Recipe

Prepare avocados and mango

Halve and pit the avocados. Scoop the flesh into a medium mixing bowl and roughly mash with a fork or potato masher until mostly smooth but still slightly chunky (about 30–45 seconds). If you prefer a creamier dip, mash more thoroughly or pulse briefly in a food processor.

Add mango and aromatics

Fold the diced mango, finely minced red onion, chopped cilantro, and minced jalapeño into the mashed avocado. Stir gently to combine so you preserve some mango texture and avoid over-mashing.

Add the fresh lime juice, olive oil, honey (if using), sea salt, black pepper, and ground cumin to the avocado-mango mixture. Gently fold everything together and taste. Adjust seasoning with additional salt, lime juice, or honey to reach a balance of bright, salty, and slightly sweet (about 6–8 gentle folds).

Chill briefly

Cover the dip with plastic wrap pressed directly onto the surface to minimize browning. Refrigerate for 15–30 minutes to allow flavors to meld. If serving immediately, a 5–10 minute rest at room temperature is fine.

Before serving, transfer the dip to a serving bowl. Top with the extra diced mango and cilantro leaves. Serve with lime wedges on the side for additional brightness.

Serving suggestion

Serve chilled or at room temperature with tortilla chips, pita chips, toasted baguette slices, or as a topping for grilled fish or chicken.