A creative take on classic guacamole filled with fresh mango, pomegranate and toasted pecans. It’s also gluten-free, dairy-free and vegan.
So I give you my Puesto inspired mango pomegranate pecan guacamole. This guacamole is a little sweet, a little tart, a little salty. It could also be a little spicy if you wanted to add jalapeño, but you know me and that I’m a wuss, so it’s not. The textures going on in here are absolutely insane. 
I wasn’t sure how I’d feel about pecans in the guacamole but seriously, they give the guacamole that little bit of je ne sais quoi (you know guacamole is really french right?) that really takes it over the edge. This mango pomegranate pecan guacamole is perfect for a party appetizer, to spoon over salmon, or to just to eat all day Sunday while you watch basketball and clean the house (like we did). Trust me, you can turn any guacamole doubter into a believer with this creative twist!
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A creative twist on classic guacamole, this version is filled with fresh mango, pomegranate, and toasted pecans for a sweet, tart, and nutty flavor profile.
Ingredients
- 2 ripe avocados
- 1/2 cup diced mango
- 2 tbsp pomegranate arils (plus additional for topping)
- 1/4 cup chopped cilantro
- 1 tbsp fresh lime juice
- Pinch of kosher salt
- 1/4 cup pecans (roughly chopped)
Instructions
- In a skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until they are lightly toasted and fragrant. Be careful not to burn them. Set aside to cool.
- In a large bowl, mash the avocados with a fork until they reach your desired consistency.
- Gently fold in the diced mango, pomegranate arils, chopped cilantro, lime juice, and a pinch of kosher salt. Stir until well combined.
- Once the pecans have cooled, add them to the guacamole and give it a final stir.
- Transfer the guacamole to a serving bowl and top with additional pomegranate arils for garnish.
Notes
For a spicier version, consider adding diced jalapeño. This guacamole pairs well with tortilla chips or as a topping for grilled salmon. Store leftovers in an airtight container in the refrigerator for up to 2 days, pressing plastic wrap directly onto the surface to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 5 grams
- Sodium: 150 mg
- Fat: 17 grams
- Carbohydrates: 15 grams
- Fiber: 7 grams
- Protein: 3 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I substitute the pecans with another nut in this guacamole?
Yes, you can substitute pecans with walnuts or almonds for a different flavor and texture, but keep in mind that the taste will vary.
How ripe should the mango be for this guacamole?
Choose a mango that is slightly soft to the touch and fragrant, as this indicates that it is ripe and will provide the best sweetness and flavor.
What type of pomegranate should I use for this recipe?
Use fresh pomegranate seeds for the best texture and flavor; they add a nice tartness that complements the sweetness of the mango.
Can’t wait to try that recipe. Looks yummy and easy enough to follow! Thanks for sharing.