We asked Cambridge-based food blogger Katie Morris (@Kitchen_Door) of Katie at the Kitchen Door to share her recipe for this insanely delicious twist on guacamole to celebrate the first day of April. Creamy, buttery avocados are sprinkled with tart, bright pomegranate seeds and tangy cubes of mango for a completely unique version of your favorite dip. Try it with homemade corn tortilla chips or scooped over carnitas tacos for salty, sweet, spicy alternative you might find yourself eating by the spoonful.
Adapted from Gourmet
1 medium white onion, peeled and finely diced
2 serrano chiles, stems removed, sliced into thin rings (remove seeds if you’re sensitive to heat!)
2 cloves garlic, peeled and finely diced
1/2 cup cilantro leaves, chopped
4 ripe avocados
3/4 cup small cubes fresh or frozen mango
3/4 cup pomegranate seeds
1 tsp. coarse salt (or more to taste)
Place the diced onion, serrano chiles, and garlic in a mortar and pestle. Pound to flatten the onion, garlic, and chiles and release their juices. Add the chopped cilantro and pound to combine with the other aromatics. You should have a slightly chunky paste. If you don’t have a mortar and pestle, give all the ingredients a few pulses in a food processor, or place in a sealed plastic bag and pound with a rolling pin.
Slice the avocados in half around the pit, remove the pit, and scrape the flesh out. Place the flesh from 2 of the avocados in a mortar and pestle and pound until completely smooth. Cut the remaining 2 avocados into chunks about 1/2 an inch big. In a large bowl, use a spoon to mix together the onion paste with both the smooth and chunky avocado.
Stir in the mango cubes, pomegranate seeds, and salt. Taste the guacamole and add more salt if necessary.Rachel Raczka can be reached at Rachel.Raczka@globe.com and tweeted @rachelraczka.