Mango Pomegranate Guacamole

recipe from Epicurious 


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

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. 

Cook's 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.



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