Although commonly associated with Mexican cuisine, we also like to make guacamole in Hawaii where the avocados are also plentiful, large and delicious. We also like that we can elevate this dish with the acidic complement of fresh mango pieces.

Guacamole will keep well in the refrigerator for a few days. You just need to remember to add the lime juice or it will turn brown. We don’t like too much lime juice in our guacamole as we feel like it takes away from the buttery flavor of the avocados.

This recipe is naturally gluten free and vegetarian.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making guacamole in Kona, Hawaii.

The Avocados

We’ll start by cutting the avocados in half and removing the seed. We love the large avocados that are available in Hawaii but in Mexico and the United States the smaller Haas avocados work great for this recipe.

The avocado we used for this was VERY ripe and, being organic, had a few bad spots we needed to discard. It still made a very delicious and creamy base for our guacamole.

We use a spoon to scoop the flesh of the avocados into a large mixing bowl. We’ll be mixing together several ingredients so it is good to have plenty of room for that. We’ll transfer it to a different container with a lid when we’re done – if there’s any left, that is. We use a fork to mash it up.

Dice the Tomato

Next we want to dice our tomato. We want a fairly small dice and we’re only using half of one tomato. You can use more if you prefer but that is enough for our taste.

Serrano Chiles

Then we will dice our serrano. We want this to be a very small dice so it can get distributed throughout the finished guacamole. The way we get the small dice is by cutting the serrano lengthwise into 6 long strips, holding them together and chopping small pieces crossways, and then doing a rock-and-chop with the knife over all the pieces. We do demonstrate this technique in the video. We are using just one serrano here but you can increase or decrease the amount to your taste.

Red Onion

Next we will dice the red onion. We are only using about one quarter of a red onion and chopping it small.

Garlic

We’ll also dice the garlic and add that into our bowl.

The Mango

And now for the mango! We love this magical fruit and it is one of our favorite foods when we are in tropical places. Mango can add sweet, it can add sour, it can add sunshine to clouds. We have a video where we demonstrate how to cut a mango. Here we want to cut it into cubes and add those to our bowl. Just a half a mango will suffice.

Salt and Lime

Next we need some salt. While we were in Kona we visited the Hawaii Deep Ocean Sea Salt Farm where they bring water up from 2200 feet deep to make their salt. This is water that hasn’t seen the surface for centuries and therefore doesn’t have any of the surface contaminants and micro plastics. It also contains a higher concentration of minerals and 40% less sodium. We are adding about a half teaspoon of this salt to our guacamole, but of course regular salt works just fine as well.

Our last ingredient is the juice of half a lime. A lot of people make their guacamole with more lime juice but we prefer less because it covers up the buttery taste of the avocados. As we mentioned earlier, you need some lime juice to keep the avocado from turning brown. You can adjust the amount to your taste.

Mix It All Together

By now we have a beautiful bowl of healthy, fresh ingredients and all we have to do is mix and eat. We have a big bag of chips waiting for this!

Guacamole is great as a dip and the addition of mango makes it attractively colorful on the table.

If you like this recipe, subscribe to our Youtube channel and check out some of our salsa recipes as a perfect complement to guacamole.

• Pico De Gallo
• Chipotle Ranch Dressing and Dip
• Smoky Four Pepper Salsa
• Salsa Negra
• Morita Salsa
• Arbol Salsa
• Corn Salsa
• Pineapple Salsa

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