Mango Pomegranate Guacamole - cooking recipe

Ingredients

4 ripe avocados (2 pounds total)
1 cup finely chopped white onion
2 fresh serrano chilies, finely chopped (2 tablespoons)
1/4 cup fresh lime juice (or lime juice to taste)
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango
1/2 cup chopped fresh cilantro
Accompaniment
plantain chips or tortilla chips
Garnish
lime wedge

Preparation

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.
Cooks' note: Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.