Guacamole with Mango and Pomegranate

Recipes, Sides, Starters

In Mexico, guacamole is usually kept simple, with just a squeeze of fresh lime juice and a little salt. However, almost as popular are festive, seasonally inspired guacamoles like this specialty of central Mexico, which is sparked with crunchy onion, spicy chile and a sprinkling of fresh herbs. Here we top the guacamole with pretty red pomegranate seeds and mango, but any tart-sweet fruit, such as pineapple and strawberries, work just as well. Or, try crumbling a tablespoon salty cotija or goat cheese, or a tablespoon of toasted pumpkin seeds, over the top with the fruit and tomato.


Guacamole with Mango and Pomegranate




  • 3 ripe avocados
  • 2 tsp. fresh lime juice
  • Fine sea salt
  • 1/4 small white onion, finely diced
  • 1 small serrano chile, seeded and minced
  • 3 fresh cilantro sprigs, stemmed and chopped
  • 2 Tbs. diced mango
  • 2 Tbs. pomegranate seeds
  • 1/2 small plum tomato, seeded and finely diced (about 2 Tbs.)

For serving:

  • 1 small jicama, peeled and cut into sticks
  • Tortilla chips



1. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl or molcajete (mortar). Using a fork, a potato masher or a pestle, mash the avocado with the lime juice and 1/2 tsp. salt until the guacamole is smooth but still has a little texture and some chunks. Stir in the onion, serrano and cilantro. Taste and adjust the seasoning.


2. Spoon the guacamole into a serving bowl or leave it in the molcajete. Scatter the mango, pomegranate seeds and tomato on top. Serve immediately with the jicama sticks and tortilla chips for dipping. Serves 4.





Bring a true taste of Mexico to your table with our mouthwatering collection of down-home dishes in Rustic Mexican, by Deborah Schneider.







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