Mango Jicama Guacamole

This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. The crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.

Prep Time

15 minutes

Cook Time

0 minutes


4 Servings


1⁄2 cup mango (chopped)
1⁄2 cup jicama (cubed)
1 tablespoon lime juice (plus 1 teaspoon, fresh)
2 avocado (ripe)
1⁄2 teaspoon salt
1 clove garlic (smashed)
2 scallion (chopped)
1 pinch chili powder


Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.

Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt and garlic and mix. Stir in the scallions.

Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.


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