Recipes ›

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. Serves 4. Prep time: 15 minutes.


½    cup chopped mango
½    cup cubed jicama
1     tablespoon plus 1 teaspoon fresh lime juice
2     large ripe avocados
½    teaspoon salt
1    clove garlic, smashed
2    small scallions, 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.

Reprinted by permission from Find more recipes and information about your food and where it comes from at