Guacamole Recipe

Prepare avocados

Halve the avocados, remove the pits, and scoop flesh into a medium bowl. Reserve one pit if you want a small extra help preventing browning while serving (optional).

Mash and season

Using a fork or a potato masher, roughly mash the avocados to your preferred texture (chunky or smooth). Immediately add the fresh lime juice and kosher salt; continue mashing to incorporate. Stir in black pepper and the optional olive oil for a silkier mouthfeel. Taste and adjust salt and lime as needed.

Fold in the red onion, minced jalapeño, chopped cilantro, and diced tomato into the mashed avocado. Mix gently until evenly combined, keeping some visible chunks of avocado. Taste and adjust seasoning with additional salt or lime juice if desired.

Transfer to a serving bowl and, if not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 4 hours.

After preparing the base guacamole (mash and season), gently fold in the diced ripe mango, finely diced red bell pepper, smaller amount of red onion, cilantro, and lime zest. Use gentle strokes to avoid crushing the mango pieces so the mixture stays colorful and textural.

Taste and add a touch more lime juice or a pinch of salt if the mango makes the mix sweeter. Serve immediately for best texture; refrigerate up to 2 hours if needed (mango can release juice over time).

After preparing the base guacamole, fold in the pomegranate seeds, diced cucumber, chopped mint, and sliced scallion. The seeds add bright bursts of sweetness and crunch—fold gently to distribute without breaking seeds excessively.

Taste and adjust seasoning with additional salt or lime if necessary. Serve immediately to preserve the pomegranate texture; if you must store, refrigerate up to 2 hours with plastic wrap pressed to the surface.

Place guacamole in a shallow bowl, garnish optionally with a few extra pomegranate seeds, mango cubes, or a sprinkle of cilantro/mint depending on the variation. Serve with tortilla chips and lime wedges.