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.
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
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.
Recipe notes
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