Free guacamole batch calculator. Enter servings to work out the avocado and lime juice you need for fresh guacamole for a party or a crowd.
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Enter servings. This calculator allows 100 grams of avocado and 10 millilitres of lime juice per serving, so 8 servings need 800 grams of avocado and 80 millilitres of lime juice. That is a generous appetizer portion, roughly one half avocado per person in the common party rule. Add onion, tomato, jalapeno, cilantro and salt to taste after mashing.
Party guides use different rules, so this page states its assumption. A common rule is one half avocado per person, or one avocado for every two people, as an appetizer with chips. As a side dish, guides allow more, and when guacamole is the star, generous hosts allow close to one avocado per person. This calculator allows 100 grams of avocado per serving, which matches the generous appetizer rule. Buy one or two extra avocados for size variation, tasting and seasoning adjustment.
One medium Hass avocado gives about three quarters of a cup to 1 cup of finished guacamole, depending on size and how much onion, tomato and lime you add. That difference matters at party scale: a 20 person batch can differ by several cups between the two yields. This page uses grams per serving instead of hiding behind a single cup figure, so you can check the result against your own avocados. A medium Hass avocado weighs about 5 to 6 ounces before peeling. In short, 1 avocado equals roughly three quarters of a cup to 1 cup of finished guacamole.
A classic ratio for every 3 medium Hass avocados is about one half cup diced onion, one half cup chopped cilantro, 1 jalapeno, juice of 1 to 2 limes and three quarters of a teaspoon of salt. To scale guacamole for a crowd, multiply every ingredient by the same factor, mash in batches, and add jalapeno and onion near the end so the texture stays chunky. Taste and adjust seasoning after scaling, because a large batch needs more salt and lime than a straight multiplication suggests. Guacamole for 50 people needs about 50 servings at the appetizer portion in this calculator. A guacamole recipe scaled for a crowd gives ingredient amounts by multiplying the base ratio by the serving factor. To scale up guacamole without it turning brown, mash in batches, seal each batch against air, and keep it refrigerated until serving.
Plan ripening by party date. For a party today or tomorrow, buy dark green, slightly soft avocados. For a party in 2 to 3 days, buy firm green avocados and leave them on the counter. For a party in 4 to 5 days, refrigerate firm avocados and take them out 2 to 3 days before. To speed ripening, put avocados in a brown paper bag with a banana or apple. Test ripeness by gentle palm pressure and by the stem test: a stem that lifts easily with green underneath usually means a ripe avocado. How to ripen avocados fast for a party: use a brown paper bag with a banana or apple and check daily.
Browning comes from oxidation when air touches the surface. Lime juice slows it, and pressing plastic wrap directly onto the surface with no air pockets helps a lot. A thin water layer over the surface also works for short storage, poured off before serving. Store guacamole in an airtight container in the fridge, make it the night before at most for a party, and expect a couple of days of fridge life for leftovers. The best avocado for guacamole, Hass vs Fuerte, is Hass, because Fuerte is more watery and milder.
Adjust spice for a crowd by starting mild and offering hot sauce or extra jalapeno on the side. Good dippers include tortilla chips, vegetable sticks, toasted bread and crackers. A guacamole bar for a crowd lets guests add mango, grilled garlic, different hot peppers, or herbs to a plain base. For a spicy guacamole for a crowd, use a clear ratio and keep the base recipe the same, so guests can taste the difference that heat makes.
About one half avocado per person as an appetizer with chips, or one avocado for every two people. This calculator allows 100 grams of avocado per serving, which matches that generous appetizer rule.
One medium Hass avocado makes about three quarters of a cup to 1 cup of finished guacamole, depending on size and added ingredients. Always state the yield you used, because guides differ.
Allow about one quarter to one third cup per person as an appetizer with chips, about one half cup as a side dish, and more when guacamole is the main dish. This calculator uses a generous appetizer portion.
Use lime juice, press plastic wrap directly onto the surface with no air pockets, and store it in an airtight container in the fridge. A thin water layer over the surface also works for short storage.
Yes, you can make guacamole the night before a party if you seal it well against air. For the best colour and flavour, make it as close to serving as practical and keep it refrigerated.
Put firm avocados in a brown paper bag with a banana or apple and leave them at room temperature. Check daily with a gentle palm press, because they can go from ripe to overripe quickly.
Use colour, gentle palm pressure and the stem test. A ripe Hass avocado is dark, yields slightly to gentle pressure, and has a stem that lifts easily with green underneath.
Hass is the best variety for guacamole, with a rich and creamy texture. Fuerte is acceptable but more watery and milder, while Bacon and Zutano varieties are usually avoided for guacamole.
Start mild, then offer hot sauce or extra jalapeno on the side. Add jalapeno near the end of mashing so you can taste and stop before the batch gets too hot.
Tortilla chips are the classic dipper, with vegetable sticks, toasted bread and crackers as good alternatives. Offer at least two dippers for a party, so guests with different tastes are covered.
Yes. Leave cilantro out or replace it with parsley for guests who dislike it. The base of avocado, lime, onion and salt still makes a good guacamole without cilantro.
Lime is the classic choice and suits the flavour of guacamole best. Lemon also slows browning and works in a pinch, but it gives a different, sharper flavour.
Leftover guacamole lasts a couple of days in the fridge in an airtight container with wrap pressed onto the surface. Discard it if it smells off or has a large brown, slimy layer.
Mash in batches in a large enough bowl, add onion and jalapeno near the end, and fold gently instead of beating the mixture smooth. Taste and adjust salt and lime after scaling.