6 years ago

Appetizer idea: Mango Pomegranate Guacamole

Fresh mangoes and bright pomegranate seeds add an unexpectedly sweet, tropical twist to this fresh guacamole. Serve with plantain chips or Lunds & Byerlys Tortilla Chips. Pairs well with Excelsior Brewing Big Island Blonde.


  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh serrano chiles, seeded and finely chopped (about 2 tablespoons)
  • ¼ cup fresh lime juice, or to taste
  • 1¼ teaspoons salt, plus more to taste
  • ¾ cup pomegranate seeds (about 1 pomegranate)
  • ¾ cup diced peeled mango
  • ½ cup chopped cilantro


  1. Halve, pit and peel avocados. Coarsely mash in a bowl.
  2. Stir in onion, chiles, ¼ cup lime juice and 1¼ teaspoons salt.
  3. Fold in pomegranate seeds, mango and cilantro.
  4. Season with salt and additional lime juice. Garnish with lime wedges.

Recipe adapted from Epicurious