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Mango Guacamole with Blackened Shrimp Recipe


Our family loves guacamole, and I originally posted this recipe in 2015, when I showed #miniboss (who was then #toddlerboss) and her classmates how to make it.

mango-guacamole-blackened shrimp

 Below is the the original post from January 2015, with additional updated information on how to make the grown-up version with blackened shrimp, as shown on The Riche LifeThe sweetness of the mango balances the heat from the blackened shrimp so well (seriously, you will love this!), and the dish is so hearty that you can actually eat it as a small meal by itself. I know because I've done it many, many times!



Original post:

Toddler boss loves this mango "guac-mo-leee" (yes, definitely without the extra "a") that I make for her, so last week I taught her and the tiny chefs how to make it too.  At their age, they don't need all of the bells and whistles that you find in traditional guacamole recipes, which makes this super easy to make.  Just a few simple flavors that happen to go really well together and it's all G-O-O-D (we're practicing letters a lot these days:-). 


Mango Gucamole

RECOMMENDED AGES:  12+ months.  Click here to download our easy baby food reference chart to keep track of what foods you can introduce to your baby and when.  NOTE: If your little one is not quite ready for chunky foods, just mash the avocado, add mango puree and skip the onion, lime juice and seasonings for a delish Stage 1 variation.


PREP TIME: 10 min. (+ 20 min. with shrimp)

ACTIVE TIME: 5 min. (+ 5 min. with shrimp)


For the mango guacamole:
  • 4 ripe medium Haas avocados 
  • 1 cup chopped ripe mango
  • 3/4 cup chopped red onion 
  • 1 lime
  • Kosher salt and freshly ground black pepper to taste
For the blackened shrimp:
  • 1/4 lb fresh peeled and deveined shrimp, chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon coarse ground pepper
  • 1 teaspoon roasted (or regular) garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon paprika


    For the mango guacamole:

    1. In a medium bowl, add avocados, mango and onion.

    2. Squeeze juice from the whole lime throughout the mixture.

    3. Mash ingredients together.

    4. Season with salt and pepper, to taste.

    5.  Serve immediately or refrigerate for 15 minutes-1 hour to let the flavors get nice and cozy with each other. 

    For the optional blackened shrimp:

    1. Combine all seasonings to make the blackening spice. Mix well and set aside. Note: The heat comes from the cayenne pepper and paprika, so adjust to taste as needed.

    2. Peel and devein shrimp; chop into thirds.

    3. Drizzle olive oil over shrimp. Sprinkle blackening spice over shrimp according to your desired spice level. 

    4. Let marinate for 10 minutes.

    5. Drizzle olive oil in a medium saucepan.

    6. Cook shrimp on medium-high heat, stirring frequently, for approximately 4-5 minutes, until they turn pink and are completely opaque.

    7. Add the cooked shrimp to the mango guacamole and mix well.


    Copyright 2015-2018, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.



    Riche Holmes GrantHey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier. 

    When I'm not busy taking orders from my #miniboss, I'm contributing to or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.

    Get my FREE book on How to Make the Best Food for Your Baby here!

    I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!



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