Mango Pomegranate Guacamole
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 guacamoleÂ’s cilantro-flecked green.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (hor's d'oeuvres) servings
Central American/Caribbean
Mexican
Condiment/Spread
Appetizer
Thanksgiving
Quick & Easy
Dinner
Latin American
Mango
Avocado
Healthy
Pomegranate
Gourmet
Vegan
Vegetarian
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1/2 cup chopped cilantro
- 1 cup finely chopped white onion
- garnish: lime wedges
- 4 ripe avocados (2 pounds total)
- 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
- accompaniment: plantain chips
- Carbohydrate 17 g(6%)
- Fat 15 g(23%)
- Fiber 8 g(32%)
- Protein 3 g(5%)
- Saturated Fat 2 g(11%)
- Sodium 9 mg(0%)
- Calories 194
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. CooksÂ’ 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.
