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Mango and Pear Guacamole

Fruity guacamoles popular in the central Mexican states of Morelos and Guanajuato do not include the cilantro common in other versions.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, January 2004


  • 1 1/2 tablespoons finely chopped white onion
  • 1 1/4 teaspoons finely chopped seeded jalapeño
  • 1/4 teaspoon coarse salt
  • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
  • 1/3 cup peeled, cubed (1/2 inch) mango
  • 1/4 cup peeled, cubed (1/2 inch) Anjou pear


  1. With a large mortar (such as a molcajete) and pestle (or tejolote), mash onion, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in mango and pear. Serve immediately.

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