Tacos: Avocado Mango Dip Recipe

Avocado Mango Dip

1. 1

   Prepare produce

   Peel and pit the avocados and place the flesh in a medium mixing bowl. Peel the mango, cut flesh away from the pit, and dice into roughly 1/4-inch pieces. Finely dice the red onion to measure about 1/4 cup. Finely chop the cilantro leaves (stems removed) to yield about 2 tablespoons. Mince the jalapeño, removing seeds if you prefer milder heat.

2. 2

   Mash and combine

   Using a fork or potato masher, roughly mash the avocado in the bowl until mostly smooth but still a little chunky (or mash to your preferred texture). Add the diced mango and gently fold it into the mashed avocado so you keep some distinct mango pieces.

3. 3

   Add aromatics and seasonings

   Stir in the diced red onion, chopped cilantro, minced jalapeño, and 1/2 teaspoon minced garlic (or 1/2 teaspoon garlic paste). Add the lime juice, olive oil, honey (or agave), ground cumin, salt, and black pepper. Fold gently until combined, tasting as you go.

4. 4

   Adjust texture and taste

   If the dip seems too thick, add up to 1 teaspoon of water at a time and stir to reach a spreadable consistency suitable for tacos. Taste and adjust: add more salt, lime juice, or honey as needed to balance acidity and sweetness.

5. 5

   Finish and serve

   Transfer the dip to a serving bowl. Sprinkle toasted pumpkin seeds (pepitas) over the top if using for crunch. Serve immediately with tacos, grilled fish, chicken, or as a dip for chips. Provide lime wedges alongside for extra citrus.

6. 6

   Make-ahead note

   To minimize browning if preparing ahead, press a piece of plastic wrap directly onto the surface of the dip to limit air contact and refrigerate up to 24 hours. Stir gently before serving and re-taste for seasoning.