Fork-Mashed Guacamole
Ripe avocado, lime, white onion, jalapeño and fresh coriander make a creamy, chunky Mexican guacamole. Mash by hand to keep small avocado pieces and adjust the chilli to taste.
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Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Wash the avocado skins, lime, jalapeño and coriander; dry them, particularly the coriander. Finely chop the peeled onion, trimmed jalapeño and coriander. Squeeze and measure the lime juice. Set aside 5 g of the jalapeño, 5 ml of the juice and 0.5 g of the salt for adjustment, leaving 5 g jalapeño, 15 ml juice and 1.5 g salt for the initial mixture. Wash your hands after handling the chilli.
- No timer needed
Halve the avocados carefully on a stable board. Lift out the stones with a spoon rather than striking them with a knife while holding the fruit. Scoop the flesh into the mixing bowl and weigh out 300 g.
- No timer needed
Add the initial 15 ml lime juice and 1.5 g salt. Mash with a fork for about 1 minute, scraping down the bowl, until creamy but still containing some 5–10 mm avocado pieces. Do not blend.
- No timer needed
Fold in the onion, coriander and initial 5 g jalapeño. Taste, ideally with your intended accompaniment, then add the reserved chilli, lime juice and salt gradually as needed; you may not need all of them. Keep the avocado flavour dominant, and account for the saltiness of any chips.
- No timer needed
Transfer to a serving bowl and serve immediately, with the optional tortilla chips. If not serving straight away, press food-safe film directly onto the guacamole's surface and refrigerate until needed.
Chef tips
- Prepare the aromatics before cutting the avocados to limit browning.
- If the guacamole is too sharp, fold in more ripe avocado rather than adding sugar; this increases the yield.
- Keep the onion and chilli finely chopped so neither dominates individual mouthfuls.
- Direct surface covering helps limit browning; leaving an avocado stone in the bowl does not protect the exposed surface.
Equipment check
- 750 ml–1 litre mixing bowl
- Fork
- Chopping board
- Sharp knife
- Spoon
- Kitchen scales
- Measuring spoons
- Serving bowl
Nutrition per serving
- Calories128
- Protein1.7 g
- Carbs7.6 g
- Fat11.1 g
Tags
Behind the dish.
Overview
This Mexican guacamole makes approximately 365–375 g, enough for four dip-sized servings. The goal is creamy avocado with small chunks, fine onion crunch and gentle chilli heat. A fork gives control over the texture; stop before the avocado becomes a smooth purée.
Ingredient notes
Use ripe avocados that yield gently to pressure without feeling hollow or mushy. Firm fruit will not become creamy through extra mashing. Measure the lime juice and add it gradually so it brightens rather than dominates. Red onion can replace white onion, and a fresh green chilli can replace jalapeño, but start cautiously because heat varies.
The dip contains none of the UK's 14 regulated allergens. For vegan or gluten-free serving, check packaged tortilla chips and other accompaniments for suitable ingredients and allergen declarations.
Serving & storage
Serve immediately with the optional tortilla chips or alongside tacos. For a short hold, press food-safe film directly against the surface and refrigerate until serving; lime alone will not prevent browning. Refrigerate leftovers promptly in a shallow covered container, within 2 hours, at 5°C or colder. Use within 48 hours, preferably the same day for best colour and texture. Avoid leaving the dip at room temperature for more than 2 hours. Freezing is not recommended for this chunky version because its texture deteriorates.
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