Scott and I have been blessed with a wonderful son-in-law and an incredible daughter-in law, to boot. We prayed, even before our kids were born, that they would one day, find just the right mates. Our prayers have definitely been answered, beyond our wildest hopes and dreams in both cases. I’ve told Josh and Lindsay; “Had we searched the whole world over, we still would have picked you to be the partner for our son/daughter.”
That being said, I remember a time when there was a conflict between my son-in-law and myself and it had to do with the recipe I’m sharing today.
My daughter Cait told me about this fabulous Mango and Pomegranate Guacamole a number of times and I was anxious to try it. One evening, when I was visiting at their home, she prepared it for an appetizer. Cait was right, it was amazing! The combination of ingredients; creamy avocado, sweet mango, red onion, honey, lime juice, cilantro and garlic was quite magical, and I was smitten with the first bite. She served it with pita chips and I remember going back for one taste after another, after another – and loving every bite!
The bowl was almost empty. There was just a bit left. Josh, my normally polite and gracious son-in-law looked at me ……. I looked at him. We both thought the other would give in, not! We thought about dueling it out but then we both started laughing. But you know what? That’s how good this guacamole is!
I had some fun with it this time. Instead of combining all the ingredients ahead of time, I decided to layer them. I mashed the avocado, as directed, with minced garlic, lime juice, honey and a pinch of sea salt. Then I took the diced mango, red onion and cilantro and scattered them on top. Finally, I added a shower of pomegranate arils (seeds), not an ingredient in the original recipe, but one that I’m quite taken with right now. The results? Just as delicious as the wonderful appetizer my daughter served now with a fun new look!
You can serve it with tortilla or pita chips, on crostini, or as a lovely, unique side dish. I paired it with grilled salmon and jasmine rice for a fabulous, light, beautiful dinner. No matter how you serve it, it’s sure to dazzle, just make enough so that no one gets in a squabble over the last few bites!
Mango & Pomegranate Guacamole – Deconstructed!
2 large ripe avocados
1 large clove garlic, minced
2 teaspoons honey
juice and zest of 1 medium-size lime
salt and pepper, to taste
1 medium ripe mango, peeled, cored and diced in ¼-inch pieces
½ small red onion, diced in ¼-inch pieces
½ cup pomegranate arils (seeds)
¼ cup cilantro, finely chopped
1. Peel and remove the seeds from avocado. Mash till fairly smooth with the back of a fork.
2. Add garlic, honey, lime juice and zest. Stir to combine. Taste and salt and pepper, as needed.
3. Transfer avocado mixture to a pretty serving platter. Top with mango, red onion, pomegranate arils and cilantro. Garnish with extra lime slices, if desired. Serve with chips or crackers. This is also wonderful as a side or a topping for grilled fish or chicken.