Name: Mango Pomegranate Guacamole
Cook time: 20 min
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

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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.

Cooks note:

Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.

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

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.