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