A simple guacamole with a little salt and fresh squeeze of lime juice is one of the most universally-loved appetizers (or simple meal if you like avocados as much as I do). This being 2020, everyone could use some extra festive addition to pretty much everything this month, and that includes the classic guacamole.
You can find seasonal variations throughout Mexico but none as gorgeous and cheery as this Mango and Pomegranate Guacamole which I stumbled upon in an old Gourmet Magazine. A pop of bright color and contrasting textures really do wonders to the classic dip and would be a great showstopper on your holiday table. Keep the tropical theme by swapping homemade plantain chips for the usual tortillas. Not only do they look more elegant, their delicate crispiness is a match made in heaven for creamy guacamole.
Frying thin slices of plantain couldn’t be easier and only takes a few minutes.
They curve beautifully in the hot oil and are addictive to snack on so better hide them until the guac is ready!
The slight tartness of the mangoes pairs so well with creamy avocados.
But the stars are the pomegranate seeds. They pop right out like little red jewels against the guacamole’s creamy green and add a delightful crunch bursting with flavors that is just spectacular. It’s simply perfect to bring some more joy to the holidays this year and dress up a crowd favorite for a special occasion.
| Prep Time: | 20 min |
| Total Time: | 20 min |
| Category: | Appetizer |
| Yield: | 8 |
2. Heat 1 inch oil to 375°F in a 4- to 5-quarts heavy pot over medium-high heat.
3. Meanwhile, cut ends from (unpeeled) plantains, then halve plantains crosswise. Cut a lengthwise slit through peel and discard peel. Cut plantains lengthwise into very thin slices (less than 1/16 inch thick) with slicer.
4. Fry plantains in batches of 10 to 12 slices, turning frequently, until golden, about 1 minute per batch. Drain on paper towels, immediately seasoning each batch with salt. Return oil to 375°F between batches.
5. *Chips can be made 1 day ahead and kept (once cool) in an airtight container at room temperature.
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango
1/2 cup chopped cilantro
For the plantain chips:
About 4 cups vegetable oil
2 pounds green plantains
Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler
