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Epicurious
Gourmet

Mango Pomegranate Guacamole

By Lillian Chou

4.9

(113)

Image may contain Plant Food Produce and Meal
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

  1. 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.

TagsGuacamoleCondimentMexicanLatin AmericanMangoStone FruitFruitPomegranateAvocadoVegetableStarterDinnerLunchNut FreeVegetarianVeganDairy FreeGluten FreeRawEasyQuickNo-CookGourmet

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