Mango and Pomegranate Guacamole
Recipe Type: Appetizer
  • 2 ripe avocados
  • ½ cup diced mango
  • 2 tbsp pomegranate arils, plus additional for topping
  • ¼ cup chopped cilantro
  • 1 tbsp fresh lime juice
  • pinch of kosher salt
  • ¼ cup pecans, roughly chopped
  1. In a skillet over medium heat, toast pecans for 3-5 minutes, until lightly toasted. Keep an eye on them to make sure they don't burn. Set aside to cool.
  2. In a bowl, mash avocados.
  3. Carefully stir in the diced mango, pomegranate, cilantro, lime juice, salt and toasted pecans.
  4. Serve with tortilla chips or plantain chips.
Recipe by Honest Cooking at