Food

The Best Guacamole You’ll Ever Have

What do you serve when you have friends over? We always set out a cheese plate, but after a while, it feels a little ho hum. Well, five years ago, my guy friend threw a party. Halfway through, he busted out an incredible guacamole with pomegranate seeds. I still haven’t forgotten it. Everyone was going crazy for it! So, today, Kate from Katie at the Kitchen Door agreed to share her favorite guacamole recipe, which will be sure to impress all your guests…

The Best Guacamole You’ll Ever Have
by Katie Morris of Katie at the Kitchen Door

I wouldn’t be surprised if you told me that guacamole was one of the world’s best-loved recipes. It ticks off all the right boxes—super easy to make, a total crowd-pleaser, and a filling but relatively guilt-free snack, thanks to the avocado’s recent re-branding as a superfood. After mac n’ cheese and Jungle Juice, it’s probably one of the first things most college students learn to make. So do you really need a recipe for it? Well, yes and no. At its simplest, guacamole is just a mixture of mashed avocados and salt, in which case you probably don’t need to put much thought into it. But the difference between a great batch and a mediocre batch of guacamole can be vast, so I think it’s worth taking a little extra care with your recipe.

Serious Eats did a great (and thorough) article on the science of guacamole last year, which explained in detail how to pick out ripe avocados, how to keep cut avocados from browning (hint: you can’t, really), and what elements make a great batch of guacamole. For me, the biggest takeaways were to mash your aromatics before mixing with the avocado, and to make sure you have a good mixture of chunky and smooth for the perfect dip. I’ve since incorporated these techniques into all my guacamole experiments, the base of which is always the same—avocados, half of which are mashed and half of which are coarsely chopped; a paste of white onion, serrano chile and fresh garlic, pounded in a mortar and pestle; and a sprinkle of coarse-grained salt to finish. After I’ve got the base, I dress it up depending on the occasion, but the combination I turn to most frequently is the one below: mango and pomegranate.

The juicy crunch of the pomegranate and the sweet and smooth mangoes are the perfect contrast to the slightly spicy avocado base, and the bright colors really dress up the classic dip. It’s my go-to dish for any casual get-together…or for a cozy Saturday afternoon at home!

Recipe: Mango-Pomegranate Guacamole
Adapted from Gourmet

You’ll need:

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.

Thank you so much, Katie!

P.S. More best recipes, including margaritas and avocado toast. And how to make a perfect cheese plate.

(Recipe and photos by Katie Morris of Katie at the Kitchen Door. Thanks to Shoko for helping with this series.)

  1. It’s nearly 11PM here on the East Coast and you have made me want to head right into the kitchen and start cooking!

  2. This was so good and refreshing. I will definitely make this again and again. I did add lemon juice. Thank you for the recipe.

  3. The amount of excitement this has provoked is just not OK. I cannot get this excited about guacamole!

  4. These are such great guar tips!! I love how you ground the spices to really let out the flavors and I love the idea of adding fruit. This is the post I did on Texan guac. I’m not from Texas, but they have very strong opinions about their dip.

    http://oururbanplayground.com/?p=195

  5. I had guacamole very similar to this at Rosa Mexicano. So delish! These photos are gorgeous.

  6. Why mess with a near perfect food? Guacamole needs only ripe avocados, salt, a dash of pepper, lime juice, cilantro, and some finely diced white onions to be delicious. I sometimes add finely diced tomatoes and jalapeños, but then we’re venturing into more of a salsa fresca than a guacamole. I say the simpler, the better. Adding fruit to it makes it more of a fussy salsa and less of a true guacamole, in my opinion.

  7. No tomatos?? Hmm..Interesting. Going to try this bad boy out!

  8. I love avacodos. I put them on almost everything and guacamole is no exception. LOL I can not wait to try this recipe. Maybe I’ll make it for my sisters baby shower coming up! Thank you for the recipe!

  9. What a great spin on the guacamole. Certainly looks like a recipe I need to try. Thank you!

  10. Great recipe, though I have many good recipes in my women blog, this one I liked very much.
    Thanks!!!

  11. i farmed in hawaii for a piece and often put lilikoi (passionfruit) in my farm fresh guac…tasty! now back in alaska and would kill for your guacamole.

  12. tip: keep the avocado pip in the guac and it won’t go brown.

  13. no lime?? lime MAKES it! plus finely diced tomato, and lots of coriander leaves (cilantro for you americans).

  14. This sounds amazing. I’ve never seen anything like it and your photo is beautiful as well!

  15. WOW. That’s fascinating. I can’t even imagine the taste right now… I may just have to try it.

  16. I think I’m the minority here, but this does not appeal to me at all. I want my guacamole just like that…guacamole. Nothing against mangoes and pomegranate seeds – just not in my guac!!

  17. Looks great – but I question the addition of pomegranate seeds. We recently bought a pomegranate – love the juice, but why on earth do people eat the seeds? All they did was get caught in my teeth! What did we do wrong?

    • Wendy says...

      I was thinking the same thing, about the pomegranate seeds…hmmm….

  18. yum, this looks so good! I love guacamole but Ive never actually made it before

  19. Oh, yummmm!!! I love the addition of mango and pomegranate!

  20. Well I can’t do spicy and my boyfriend hates mango, so I think we’re SOL with this recipe lol. I like to keep my guac simple. I’d find it a bit weird adding fruit. I am not really a fan of putting fruit in mostly savory salads to begin with, though.

  21. I will definitely be trying this recipe! i could eat avocado every day – actually i do! might be obsessed.

    -Dale

  22. Hi Joanna,

    Yes, she forgot lime juice!!! That helps the guacamole from changing color…also, if you leave the inside brown thing of the avocado (don’t know how you call it in English) it will also remain nice and green without changing to a darker color.

    love love!!

    Patricia.

  23. As a Texan, I find this a bit blasphemous. ;) It should just be called avocado dip. Real guac is nothing more than avocados, jalapeno, onion, cilantro, tomatoes, garlic, and maybe a squeeze of lime.

  24. Pretty photo but no other fruit in guacamole. Just say no:)

  25. I can’t wait to try this!!

  26. This sounds amazing!!! I never would have thought to put pomegranates and mangoes in the guacamole…genius!

  27. Avocado and Pom in the same dish? Amazing! And it’s crazy healthy, too!

  28. I never tried guacamole with mangoes and pomegranate! Must try on my list!

  29. I can’t get enough of avocados, so this is right up my alley! Yum. Might just have to make this weekend.

  30. YUM! What an excellent spin on the classic! I always love putting guacamole out when we have guests over – especially as the weather warms up. Will have to try this version soon :)

  31. OM Nom Nom – I louve a good gauc!

  32. I used to make a really amazing guacamole. Sadly I am now allergic to avocados so now I can only dream about it. Here’s what I put in it; each ingredient is vital (and this recipe you posted looks good but I always think mine is the best):

    Avocado, cut into chunks and lightly mashed (not too much as it will mash more when you mix!)
    Chopped onion
    Chopped tomato
    Chopped cilantro
    Very finely diced jalapeño
    Squeeze of lime juice
    Tony Chachere’s Original Creole Seasoning

    Everything is to taste, so put in as much as you like of each veggie/herb, squeeze a bit of lime, mix, taste, adjust lime if needed, add seasoning, mix, taste, etc. I always like mine a wee bit on the chunky side–I don’t just want to chew the chips!

  33. I would have never thought to add mango, let alone pomegranate seeds. But it looks delightful and if you say so, I’ll try it, :) Must add cilantro though

    Dyan

  34. Lime or lemon should be a must since avocado oxidises turns black if you leave it alone.
    Other than that, this sounds like a dream :)

  35. Lime juice is also key for me.. and actually it can help to stop the “brownsiness”! Another tip: if you add a little olive oil, it makes the guacamole super smooth!

    Alma
    polkadotsflowers.blogspot.mx

  36. my go-to when we have friends over is a paloma…i know that’s a drink and not a food but hey – it is delicious and is always a favorite. i’ve never put pomegranate seeds in guac but it seems like a great idea.

  37. This comment has been removed by the author.

  38. yum! we recently discovered the awesomeness of adding mangos to our guac, we’ll have to try pomegranates next time too!

    ours ALWAYS has limes though, i’m such a sucker for all things lemony and limey ;)

  39. years ago Maggie of Mighty Girl posted a similar recipe from Epicurious. it’s been my go-to ever since.

  40. Oh My Gosh! That looks AMAZINGLY YUMMY!

  41. Looks interesting, but she forgot lime juice & cilantro! Those are KEY for me :)