Guacamole is the ultimate crowd-pleaser, and these four versions prove there’s so much more to explore beyond the classic. From fruity mango to roasted garlic and corn, every scoop is a new adventure!
Classic
The OG — perfectly ripe avocados with lime, cilantro, and just the right amount of heat. If it ain’t broke, don’t fix it.
Ingredients
- 3 ripe avocados
- 1/2 red onion, finely diced
- 1 jalapeno, seeded and minced
- 1/4 cup fresh cilantro
- 2 Tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp cumin
Toppings
- Cilantro leaves
- Diced tomato
- Lime wedge
Steps
- Halve the avocados and scoop into a bowl.
- Mash with a fork to your desired texture (chunky or smooth).
- Fold in onion, jalapeno, cilantro, lime juice, salt, and cumin.
- Taste and adjust seasoning. Serve immediately with chips.
Mango Lime
Sweet mango and extra lime brighten up classic guac for a tropical twist that’s perfect with fish tacos.
Ingredients
- 3 ripe avocados
- 1 ripe mango, diced
- 1/4 red onion, diced
- 1 jalapeno, minced
- 3 Tbsp lime juice
- 1/4 cup cilantro
- Salt to taste
Toppings
- Diced mango
- Lime zest
- Tajin seasoning
Steps
- Mash avocados in a bowl, leaving some chunks.
- Fold in diced mango, onion, jalapeno, and cilantro.
- Add lime juice and salt, then mix gently.
- Top with extra mango and a sprinkle of Tajin.
Pomegranate
Jewel-toned pomegranate seeds add a sweet crunch to creamy guac — stunning on a snack board and bursting with flavor.
Ingredients
- 3 ripe avocados
- 1/2 cup pomegranate seeds
- 1/4 red onion, diced
- 2 Tbsp lime juice
- 1/4 cup cilantro
- 1/2 tsp salt
- Pinch of cayenne
Toppings
- Pomegranate seeds
- Cilantro
- Crumbled cotija cheese
Steps
- Mash avocados to desired texture.
- Gently fold in pomegranate seeds, onion, cilantro, and lime juice.
- Season with salt and a pinch of cayenne.
- Garnish with extra pomegranate seeds and cotija cheese.
Roasted Garlic & Corn
Smoky roasted garlic and charred corn elevate this guac into something truly special — deep flavor in every bite.
Ingredients
- 3 ripe avocados
- 1 cup charred corn kernels
- 1 head roasted garlic (squeezed)
- 1/4 red onion, diced
- 2 Tbsp lime juice
- 1/4 cup cilantro
- 1/2 tsp smoked paprika
Toppings
- Charred corn
- Smoked paprika
- Cotija cheese
- Cilantro
Steps
- Roast a head of garlic at 400F for 35 minutes. Squeeze out the cloves.
- Char corn in a dry skillet until lightly blackened.
- Mash avocados with roasted garlic until creamy.
- Fold in corn, onion, cilantro, lime juice, and smoked paprika.
Meal prep tip: Press plastic wrap directly onto the surface of the guacamole to prevent browning. A squeeze of extra lime juice on top also helps. Best eaten within 24 hours.