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Wash and chop the cilantro. Place in a bowl.
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Very finely dice the jalapeño - with or without the seeds and ribs, depending on heat preference (I like to leave most in). Add to bowl.
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Chop up avocado and add to the bowl.
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Slice the lime in half and immediately squeeze half over the freshly cut avocado, to prevent it from turning brown.
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Add the coarse salt and pepper.
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Use a fork to roughly mash up the ingredients together, leaving it as chunky as you desire. I usually aim to mash half and leave half in rough pieces, but mixed well.
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Dice the mango into small pieces.
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Add to the bowl and squeeze in remaining half a limes juice.
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Stir to combine.
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Taste and adjust seasonings as needed. Especially the salt and pepper.
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If not serving immediately, place an avocado pit on the surface and cover with plastic wrap placed on top of the surface of the guacamole directly and store in the fridge up to 4 hours.