The final result (Barefoot Times Staff)
Mango pomegranate guacamole is one of my favorite dishes. My family brings this to every party or potluck we attend, and it is always a hit!
It also serves as a great afterschool snack or addition to the dinner table. This recipe combines ingredients from a variety of global regions. Avocado is native to South Central Mexico, and pomegranate and mango were first grown in South Asia.
The sweet mango and tart pomegranate seeds deliciously contrast the simple, buttery avocado to create incredible bursts of flavor with every bite.
Ingredients
4 avocados
1 cup finely chopped white onion
2 serrano chiles
¼ cup lime juice
1¼ teaspoons salt
1 mango
¾ cup pomegranate seeds
½ cup chopped cilantro
Directions
- Peel and dice avocados and place in a large bowl.
- Stir in onions.
- Finely chop chiles, including seeds.
- Fold in chiles, lime juice, and salt into the avocado mixture.
- Peel and dice mango.
- Gently fold in mango, pomegranate seeds, and cilantro.
- Enjoy!
Recipe adapted from: Lillian Chou’s Recipe
