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Guacamole and Mango Salsa: Simple, But Delicious Dips

Written by Reya Borbridge

Having an easy and delightful dip for dinner parties, hikes, or any occasion is a must! Today I wanted to talk about 2 dips that I recently posted about on the Slugs In the Kitchen Instagram. Mango Salsa and Guacamole not only are bright and colorful but healthy, and perfect for adding to the main dish as well as eating as an appetizer. I love adding mango salsa and guacamole to burritos, tacos, Mexican-inspired bowls, and for use as a picnic or barbeque type of snack. Both recipes also overlap with similar ingredients that include onion, cilantro, jalapeno, and fresh lime juice!

Guacamole is so good because it doesn't even need to be fancy. You can simply add avocado, lime or lemon, and salt to a bowl, mash it and call it guac! However, I love to make my guacamole a little bit more fancy. I typically find adding cilantro, jalapeno, lime juice, tomatoes, onion, pepper, garlic, and salt puts guacamole to the next level. I also found that if you make this version for a bunch of people you can easily impress them with something that takes less than 5 minutes to make. When I have guacamole I think serving with chips or a taco bar is the most ideal and never disappoints.

When it comes to mango salsa the concept of a quick and easy appetizer also applies here. Mangoes are wonderful in savory dishes and the pairing of lime, cilantro, jalapeno, salt, bell pepper, and onion is a match made in heaven. I love to eat mango salsa with chips and on tacos; it pairs very well with guacamole. Mangoes are also just an incredible fruit with a bunch of health benefits so this is worth trying!

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Here are the recipes for reference:

Mango Salsa


  • 3 ripe mangos, diced

  • 1 medium red bell pepper, chopped

  • ½ cup chopped red onion

  • ¼ cup packed fresh cilantro leaves, chopped

  • 1 jalapeño, seeded and minced

  • 1 large lime, juiced (about ¼ cup lime juice)

  • ⅛ to ¼ teaspoon salt, to taste

Optional: 1-2 tsps. Each of cumin, garlic powder, and olive oil


  1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.

  2. Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.



  • 2 large or 3 medium ripe Avocados

  • 1–2 jalapeños, finely diced (remove seeds if sensitive to heat)

  • 2–3 tablespoons finely diced red onion

  • 1/2 Roma tomato, finely diced

  • 1/4 cup (8 g) chopped cilantro, loosely packed

  • Juice of 1/2 lime, plus more to taste

  • 1/4 teaspoon salt, plus more to taste


  • Use a sharp kitchen knife to cut each avocado in half by cutting into the pit, then rotating the avocado around the knife. Carefully “cut” the pit with the knife to get it to stick, then twist the knife to remove the pit. Use the knife to carefully score the flesh of each avocado into a 1/2″ grid.

  • Use a spoon to scoop the flesh of each avocado into a large bowl, making sure to scrape the skin of each avocado well. Then, use two forks to partially mash and mix the avocados until they are partially broken down. Stop just before you reach your desired consistency for your guacamole.

  • Add the jalapeño, red onion, tomato, cilantro, lime juice, and salt to the bowl. Use the forks to fold the ingredients into the avocado, mashing everything together a little more until you reach your desired consistency.

  • Run your (squeezed) lime wedge along the edge of the bowl to clean things up, then serve and enjoy! Guacamole is best served fresh but can be stored in an airtight container in the fridge for up to 3 days.

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