Mary Berry Guacamole Recipe – Fresh, Punchy & Ridiculously Moreish

The first time I tried making a guacamole recipe, I got a bit carried away with the lime and ended up with something closer to citrus soup than a dip. My friends still ate it (we were students, and tortilla chips were 3-for-£1), but I knew I could do better.

When I tested Mary Berry’s guacamole, I thought, “This’ll be too simple to go wrong.” Famous last words. The first go, I didn’t drain the tomato properly, and it turned into a watery mess by the time we sat down. Second go—magic. Fresh, creamy, with just enough kick from the chili to make you notice without needing a fire extinguisher.

If you want guacamole that stays green, has proper texture, and doesn’t taste like it came from a plastic tub, let me show you how I fixed mine.

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The Secret Behind This Bake (Well, Dip)

Most guacamole recipes are guilty of one of two crimes: over-mashing until it’s baby food, or adding so many extras that you can’t actually taste the avocado. Mary’s trick is restraint—fewer ingredients, chopped fine, stirred in gently. It’s that “barely mixed” texture that makes it feel fresh instead of factory-made.

One other surprise? The olive oil. I rolled my eyes at first—surely avocado is creamy enough? But a tiny drizzle at the end gives it a silky finish that makes it taste restaurant-level.

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Ingredients + Why They Matter

• Ripe Hass avocados – Creamy, rich base. If they’re under-ripe, you’ll end up with a lumpy, bitter dip.
• Red onion – Gives sharpness and crunch. White onion is too harsh; I’ve tried.
• Tomato (deseeded) – Adds freshness without watering it down. Skipping the deseeding? Big mistake—ask my first attempt.
• Fresh red chili – Heat and brightness. Use half if you’re chili-shy.
• Garlic – Just one clove. More than that and it overpowers everything.
• Lime juice – Keeps it green and balances the richness.
• Fresh coriander – The herbal lift. If you hate coriander, use flat-leaf parsley—it’s different, but still works.
• Salt & pepper – Don’t skip; avocado needs seasoning.
• Olive oil (optional) – Makes it silky. Works best with good-quality extra virgin.

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Want to Change It Up? Here’s How

• Milder version – Swap red chili for green or skip entirely.
• Tropical twist – Add diced mango or pineapple for sweet contrast.
• Cream boost – Stir through a spoon of Greek yogurt (also helps it stretch further).
• Coriander-free – Use parsley and a pinch of cumin.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Watery guacamole	Didn’t deseed the tomato	Remove seeds before chopping
Bland flavour	Skimped on lime and salt	Taste and adjust before serving
Brown dip by dinnertime	Left it uncovered in the fridge	Press cling film directly onto surface

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How to Make Mary Berry’s Guacamole

1. Prep the Avocado – Halve, stone, and scoop the avocado into a bowl.
2. Mash, but not too much – Use a fork to mash to your preferred texture (I stop when there are still small chunks).
3. Add the Flavour Base – Stir in finely chopped red onion, deseeded tomato, chili, garlic, and coriander.
4. Brighten it Up – Squeeze over lime juice, mix gently.
5. Season Like You Mean It – Salt, pepper, taste, adjust.
6. Silk Finish (Optional) – Drizzle a little olive oil and fold in once.
7. Serve Immediately – With tortilla chips, toast, or spooned over tacos.

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Tips From My Kitchen

• Chill the onion in cold water for 5 minutes before adding—it takes away the raw bite.
• Keep one avocado stone in the bowl—it slightly slows browning if you’re serving later.
• If making ahead, prep everything except the avocado; mash it just before serving.

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Storage + Serving

• Fridge: Up to 1 day, cling film pressed directly onto surface.
• Freezer: Don’t. It ruins the texture.
• Best served with: Tortilla chips, grilled chicken, or on hot toast with a fried egg.

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FAQs

Q: Can I use lemon instead of lime?
A: Yes, but it changes the flavour—lemon is softer and less sharp.

Q: Can I skip the tomato?
A: Absolutely—just increase the onion slightly for balance.

Q: How can I make it creamier?
A: Mash more thoroughly and add a teaspoon of olive oil or Greek yogurt.

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Similar Recipes You May Like:

• Mary Berry Chilli Con Carne
• Mary Berry Mixed Bean and Red Pepper Chilli
• Mary Berry Smoked Trout Avocado and Tomato Tian Recipe

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