Tropical Guacamole
Adding the sweetness of mango, papaya, and pineapple provides vacation vibes in tropical guacamole. The natural sweetness balances the healthy fat for a guilt-free snack. Pair it with plantain or corn chips for a welcome treat.
Avocados don’t have a season for me; I eat them all the time. They make a great replacement for butter when I’m trying to cut down on saturated fats. They’re creamy, satisfying, and supremely healthy. For me, there isn’t any starchy side that doesn’t taste better with avocados. One of my favorite pairings is plantains and avocados. If you haven’t tried that combination, you are missing out.
I wanted to use up some fruit hanging around on Game Day, and I saw the bag of avocados on the counter, so I decided to make several styles of guac. This fruity version was such a hit, I had to share it with you guys. And if you’re looking for gluten-free, vegan, and highly nutritious appetizers, you’ve got this one.
How to Season Guacamole to Taste
Though I’m happy eating an avocado straight from the skin, adding a few key seasonings enhances its already incredible flavor. Just a pinch of salt brings out natural flavors. Acidity from limes or lemons adds freshness and helps keep it from turning brown. Jalapenos (or another hot pepper) add heat, while diced garlic and red onion add depth of flavor. A pinch of cumin and coriander is also a nice addition.
After mixing your seasonings and mashed avocado, give your guac a taste. If it tastes bland, increase the seasonings. Doing this before adding tomatoes and cilantro (in this case, tropical fruit) will avoid overstirring these more delicate ingredients. Enjoy!
How to Make Tropical Guacamole
- Cut the avocados in half with a sharp knife, and twist to separate. T the pit with the sharp edge of the knife blade and twist to remove it. Scoop the avocado flesh with a large spoon into a bowl.
- Mash with a fork until it’s your desired texture. I mash it until smooth, yet slightly chunky. Stir in the lime juice.
- Mix the diced papaya, pineapple, and mango in another bowl, followed by garlic, onion, jalapenos, cilantro, and cumin, and mix well.
- Add the fruit mixture to the mashed avocados. Gently mix until combined, and adjust seasonings to taste. Serve with homemade baked or fried plantain, or tortilla chips.
Recipe Notes and Tips
- Don’t feel bad if you are super busy and don’t have time to make your own chips. Almost all grocery stores now have a wide variety of chips to suit your preferences and dietary requirements.
- For the purists, I have the guacamole recipe for you. However, I encourage you to see what a little natural sweetness can do for this spicy and creamy dip.
- Avocados are ready for guacamole when they’re firm enough to hold their shape but give a little when you press them with your thumb. Neither rock hard nor mushy is good for dips.
More Game Day Worthy Appetizers to Enjoy
By Imma
Tropical Guacamole and Plantain Chips
Ingredients
The Guac
- 3 large avocados, cut in half and pits removed
- 1 lime or lemon, juiced (adjust to taste)
- ½ cup (140g) diced papaya
- ½-1 cup (125g) diced pineapple
- ½-1 cup (120g) diced mango
- 1 clove garlic, minced
- ¼-½ cup (25-50g) minced red onion
- ¼ cup (60g) minced jalapenos or more to taste
- ¼ cup (25g) chopped cilantro
- ¼-½ teaspoon (1g) ground cumin (optional)
- salt to taste
Plantain Chips
- 2-3 green plantains
- seasoned salt or garlic salt
- freshly ground black pepper
- oil for frying (you only need a drizzle if baking)
Instructions
- Cut the avocados in half with a sharp knife, and twist to separate. Tap the pit with the sharp edge of the knife blade hard enough to grab it, and twist to remove it. Scoop the avocado flesh with a large spoon into a bowl.
- Mash with a fork until it’s your desired texture. I mash it until smooth, yet slightly chunky. Stir in the lime juice.
- Mix the diced papaya, pineapple, and mango in another bowl, followed by garlic, onion, jalapenos, cilantro, and cumin, and mix well.
- Add the fruit mixture to the mashed avocados. Gently mix until combined, and adjust seasonings to taste. Serve with plantain or tortilla chips.
Plantain Chips
- Preheat the oven to 400°F (205℃). Line a baking sheet with foil and spray it with cooking oil.
- Cut both ends off the plantains with a sharp knife for easier peeling. Cut a shallow line down the length of the plantain only as deep as the peel. Remove the peel by pulling it back. If plantains are straight from the fridge, you can run them through hot water to make peeling easier.
- Slice the plantains thinly with a slicer or mandolin for consistent results. Season the plantain slices with salt and paprika and toss to coat well.
- To bake: Arrange the plantain slices on the baking sheet in a single layer, spray them lightly with canola oil, and bake for 12-20 minutes. Turn them over occasionally until golden brown and crunchy. How long it takes depends on your oven.
- Store in a sealed container or serve immediately with guacamole and salsa.
- To fry: Heat a large cast-iron skillet with about ½ inch of oil over medium-high heat until hot but not smoking.
- Fry the plantain slices in batches, turning once, until slightly brown, about 5 minutes. Avoid overcrowding the pan so the chips don’t absorb excess oil and become soggy.
- Drain the fried plantains with a slotted spoon and drain them on paper towels. Store in a sealed container or serve with guacamole or salsa.
Tips & Notes:
- When looking for good avocados, check the stem end. If the stem plug is gone and there’s a hole, that end usually goes bad before the rest is ripe.
- If making ahead, place the pit in the bowl on top of the guacamole and wrap it tightly with plastic wrap so no air can reach the mashed avocados.
- Please remember that the nutritional information is a rough estimate for just the guacamole, and it can vary significantly based on the ingredients used in the recipe.
Oh Gosh. Would love to try out Tropical-Guacamole over the weekend. So Yum Yum. I can’t wait. Thank You Imma
YUM! This guac is everything I could ever dream of! Dipping it with plantain chips is another brilliant idea!
Awesome!!! I’m so glad you love it.
Such a great twist to traditional guacamole! Love the plantain chips too!
This recipe is brilliant!! All that is missing is a Pina Colata in my hand.. this guacamole looks refreshing and perfect for hanging out poolside!!
I would not have thought of putting fruit in guacamole! But that would be wonderful with the plaintain chips… Total change from corn chips and salsa. I like changing things up that little bit – just to have some variety.
Thanks, Anne. It’s mind-blowing, right?
Great looking guacamole, such a crowd favorite. And love those plantain chips.
I make guacamole all the time but I love your tropical recipe. I really like the plantain chips.
wow this looks beautiful – what a great idea putting tropical fruits in guacamole! I love mango and avo together so I am sure this taste amazing