Mango Pomegranate Guacamole | Best Ever Guacamole Recipe – This Mexican Dip made with Avocados is a twist to the traditional version, where mango blends with the creamy texture of the avocados, and the pomegranate seeds provide an excellent crunch with a burst of flavours. It’s basically a party in your mouth.
Editor’s note: This post was originally published in May 2015 and has been updated with Video and replaced with better edited pictures for comprehensiveness and freshness.
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 the creamy avocado. Finally a splash of pomegranate arils flash bright red against the guacamole’s cilantro-flecked green. Btw…I love to call coriander as cilantro, especially when I make something Non-Indian. It’s basically a party in your mouth.
What is Guacamole
Traditional Guacamole, a Mexican dish is an avocado-based dip or spread. The combination of ingredients to prepare mango pomegranate guacamole are creamy avocado, sweet mango, pomegranate arils, onion, lime juice, cilantro and garlic was quite magical. I was smitten with the first bite when I made this for the very first time. So just imagine how much you’ll love this dish if you already like regular guacamole! Trust me – this recipe will knock your socks off.
The pomegranate arils are so pretty glamorous, looking like magenta jewels. I knew they’d be a great addition to a savoury dip, for the look and not to mention meet my desire to add to the nutritional profile of what I serve. This mango pomegranate guacamole is skin-loving superfood. Both mango and pomegranate livens up a bowl of traditional guacamole.
Recipe adapted from here with some changes to suit our taste.
Steps to follow to make
Mango Pomegranate Guacamole
Prep Work:
- Peel the mango and cut the flesh off from around the core. Dice the mango into small, bite-sized pieces and set aside.
- Seed the pomegranate and set the seeds aside as well.
- Finely chop onion, green chillies and cilantro.
- Peel garlic pods and mince.
Let’s make Guacamole:
You can mash the diced avocado with a fork or do it the traditional way as I did using a mortar and pestle or the Mexican version called a molcajete. I seriously get crazy for such stuff….That’s just me!!
- Combine garlic and green chillies with a little salt in a mortar and mash with a pestle.
- To this add chopped coriander and mash it.
Time to fold in the fruit components:
- Now add cut mango pieces and mash.
- Cut the avocados in half and discard the pits. Scoop out the flesh into the mortar and mash.
- If you like to keep your guacamole on the chunkier side, mash until the avocado is the consistency you prefer. You can either dice or mash the avocados for the recipe.
- Add pomegranate seeds and mash.
- Add minced onion, finely chopped chives (optional) and squeeze in some lime juice to the guacamole and mix to incorporate.
- Adjust the salt to taste.
- Garnish with a few pomegranate seeds, mango chunks and serve immediately, or cover by laying the plastic wrap and refrigerate for up to 4 to 6 hours.
- Serve cold or room temperature with tortilla or pita chips, on crostini, with bread or as a lovely, unique side dish.
Mango Pomegranate Guacamole | Easy Avocado Dip Vegan
Ingredients
- 1 Garlic pod minced
- 1 Green chilli finely chopped
- Salt to taste
- ¼ Cup Cilantro finely chopped
- 1 Large Avocado pitted and scoop out flesh
- ½ Medium Ripe Mango peeled, cored and diced in ¼-inch pieces
- ¼ Cup Pomegranate Arils seeds
- 1 Small Red Onion finely chopped
- 1 tbsp Chives finely chopped (Optional)
- 1 tbsp Lime Juice
Instructions
- Combine garlic and green chillies with a little salt in a mortar and mash with a pestle.
- To this add chopped cilantro and mash it.
- Now add mango pieces to this and mash.
- Cut the avocado in half and discard the pits. Scoop out the flesh into the mortar and mash. Mash until the avocado is the consistency you prefer.
- Add pomegranate seeds and mash.
- Add minced onion, finely chopped chives and lime juice to the avocado and mix to incorporate. Adjust the salt to taste.
- Serve immediately, or cover with a plastic wrap and refrigerate for up to 4 hours. Serve cold or room temperature with chips or bread.
Recipe Video
Notes
- You definitely don’t require a mortar and pestle to do this. Follow the same process to make it in a bowl and use a fork to mash.
- All of the guacamole fixings can be prepared in advance. Combine all of the ingredients (except for the avocado) in an airtight container and keep it in the refrigerator until ready to serve. Then, mash up your avocados and fold the fixings in.
- You can also add lime juice in the beginning to prevent browning of avocado, in case you are going to take a lot of time to prepare.
- This is your guacamole, so don’t be afraid with the fixings! Go ahead and include or exclude any ingredients.
- You can also include lemon zest if you prefer to.
- Adjust fruit quantity and texture to suit your taste.
You might want to check out other Salads, Dips & Condiments and a few Mango Recipes from blog.
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.
