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Megan Hastings
Course Appetizer


  • 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


  • 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.
  • In a bowl, mash avocados.
  • Carefully stir in the diced mango, pomegranate, cilantro, lime juice, salt and toasted pecans.
  • Serve with tortilla chips or plantain chips.