Mango Pomegranate GuacamoleDitte Isager
Folding fruit into guacamole is an inspired tradition in Mexican cooking. Tropical mangoes are a natural pairing, their silky flesh adding a subtle tartness to creamy avocado. To herald the holiday season, pomegranate seeds flash bright red against the guacamole's cilantro-flecked green. Head over here for our guide to how to cut a pomegranate.
Recipe information
Total Time
20 min
Yield
Makes 8 (hor's d'oeuvres) servings
Ingredients
4
ripe avocados (2 pounds total)
1
cup finely chopped white onion
2
fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1
/4 cup fresh lime juice, or to taste
3
/4 cup pomegranate seeds (from 1 pomegranate)
3
/4 cup diced peeled mango
1
/2 cup chopped cilantro
Accompaniment: plantain chips
Garnish: lime wedges
Need to make a substitution?
Preparation
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.