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
Units
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- 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