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Easy Summer Recipes | Pomegranate Mango Guacamole

July 10, 2014

When it comes to Summer entertaining, there is nothing I love more than a really well made guacamole. It’s super easy to make, a tasty guilt-free snack, can be prepared tons of different ways based on your taste preferences and is always sure to be a hit at any gathering. I am beyond obsessed with […]

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Pomegranate Mango Guacamole

When it comes to Summer entertaining, there is nothing I love more than a really well made guacamole. It’s super easy to make, a tasty guilt-free snack, can be prepared tons of different ways based on your taste preferences and is always sure to be a hit at any gathering. I am beyond obsessed with avocados and could live off guacamole every day if I needed to. From time to time I like to put a little spin on the classic “guac” during the Summertime and substitute diced tomatoes with pomegranate and mangoes, which is a little trick I picked up from Pinterest. The sweet smoothness of the mangos and crunchiness of the pomegranate seeds work extremely well with the spicy avocado blend. And the colourful dish is pretty easy on the eyes as well! So delicious it can be eaten entirely on it’s own but I love to pair it with Lundberg Sea Salt chips or multigrain scoops.

What You’ll Need

  • 2 Serrano Chillies – stems removed, sliced into thin rings *I remove the seeds because I can’t handle the extra heat!
  • 2 Cloves of Garlic –  peeled and finely diced
  • 1 Medium White Onion – peeled and finely diced
  • 1/2 Cup of Chopped Cilantro Leaves
  • 4 Ripe Avocados
  • 3/4 Cup of Frozen or Fresh Mango – cut into small cubes
  • 3/4 Cup of Pomegranate Seeds
  • 1 Tsp. of Coarse Sea Salt
  • *Serves approximately 8-10

Pomegranate Mango Guacamole

It is best if you keep the aromatics together when creating this recipe, so place  the chillies, diced onion and garlic together and release the juices by pounding them in a motar and pestle. If you don’t have one at home, you can either use a food processor or simply toss the contents into a ziplock bag and beat with a rolling pin. Add in the cilantro and pound with the other aromatics.

Cut the avocados in half around the pit, remove the pit and scoop out the flesh. Place the flesh of two avocados into the motar and pestle and pound until smooth. Then cut the remaining two avocados into chunks 1/2 an inch big. Combine both the chunky and smooth avocados with the onion mix, stir in the mango cubes, pomegranate seeds and salt. Add more of the latter for taste if necessary and that’s it. Hope you enjoy!

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