Mango and Pear Guacamole

Makes 1 1/2 cups

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


  • 1 ½ tablespoons finely chopped white onion

  • 1 ¼ teaspoons finely chopped seeded jalapeño

  • ¼ teaspoon coarse salt

  • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped

  • cup peeled, cubed (½ inch) mango

  • ¼ cup peeled, cubed (½ 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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