Guacamole con Frutas

Guacamole with Fruit

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Preparation info

  • Serves


    • Difficulty


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Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Fruited guacamoles are all the rage in Mexico, and some of the more common versions also include shrimp, chorizo or bacon, strong cheeses, tequilas and smoky mezcals, and unusual herbs such as epazote or licorice-flavored hoja santa. Try this surprisingly addictive version, laced with mango, crunchy-tart pomegranate seeds, and tequila, and see if it doesn’t turn your idea of guacamole on its head.


  • 2 ripe Hass avocados
  • 1 tablespoon fresh-squeezed lime juice (about 1 lime)
  • ½ teaspoon kosher salt
  • ¼ cup finely diced white onion
  • ¼ cup chopped cilantro
  • 1 serrano chile, minced (optional)
  • 2 tablespoons cored and seeded Roma tomato, diced
  • 2 tablespoons peeled ripe mango, cut into small dice
  • 1 teaspoon blanco tequila
  • 1 teaspoon lime juice
  • 1 tablespoon goat cheese, crumbled
  • 1 tablespoon pomegranate seeds


  1. Split, pit, and mash the avocado flesh with the lime juice and salt, using a potato masher, fork, or a whisk in an up and down motion—never a blender or food processor. Stir in the onion, cilantro, serrano, and tomato. Place in a serving dish.
  2. Toss the mango with the tequila and lime juice.
  3. Arrange the mango, goat cheese, and pomegranate seed in neat rows on top of the mashed avocado. Set a cilantro sprig on top and serve with fresh tostadas and limes. At the table, stir the ingredients into the guacamole and enjoy.


Cilantro sprig, fresh tostadas, lime wedges


If fresh pomegranates are not available, substitute toasted pine nuts.

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