Chips & Tropical Guacamole Recipe

Prepare fruits and aromatics

Peel and pit the avocados, then scoop the flesh into a medium mixing bowl. Peel the mango, slice away the flesh from the pit, and dice into roughly 1/4-inch pieces. Rinse and gently pat dry the blueberries. Finely mince the red onion. Remove the jalapeño seeds and membranes (if you want less heat) and finely mince the jalapeño. Chop the cilantro leaves and tender stems.

Mash and combine

Using a fork or a potato masher, mash the avocado in the bowl to your preferred texture (smooth with some chunks is recommended). Add the diced mango and about two-thirds of the blueberries to the mashed avocado and gently fold to combine so the fruit doesn't break up too much.

Season

Add the minced red onion, jalapeño, chopped cilantro, lime juice, olive oil, sea salt, black pepper, and optional ground cumin. Gently fold everything together until evenly distributed. Taste and adjust seasoning: add more lime or salt if needed. If the mixture tastes slightly flat, a pinch more salt and an extra 1/2 tablespoon lime juice will brighten it.

Finish and chill briefly

Fold in the remaining blueberries last to keep some whole berries for color and texture. Cover the guacamole tightly with plastic wrap (press the wrap directly onto the surface to minimize browning) and let rest at room temperature for 10 minutes for flavors to meld, or chill for up to 30 minutes if preparing ahead. Bring back to room temperature before serving if chilled.

Arrange the tortilla chips on a serving platter or bowl. Spoon the tropical guacamole into a serving bowl and place it in the center of the chips.

Garnish with the extra blueberries and cilantro sprigs. Serve with lime wedges on the side for additional squeezing.

Tips: If you expect leftovers, reserve and mix in the avocado pits or a thin layer of lime juice on the surface to help slow browning, then cover tightly and refrigerate.