By the time I left, the bowls were totally clean and people were asking if I had anymore.
(And this was at about 7 in the morning!)
This really cool service delivers a box of curated ingredients and kitchen gadgets based on a different monthly theme. This month, the theme is Southwestern Fiesta, and the box (2 boxes, actually!) arrived with a jar of spicy Mexican salsa, two different spice mixes, a jar of Salt Trader's Pink Margarita Salt with Chipotle, a bright green lime juicer, and a GORGEOUS authentic Mexican molcajete.
So if you're interested in trying out a Hamptons Lane box, pop on over to their website and use the code "CincoDeMayo" and you'll save $10 off your first box, so you'll only pay $35 and get $75+ worth of goodies.
Now back to the recipe!
As you may have heard, there is a lime shortage going on here in the US, thanks to a mix of bad crops and crazy Mexican cartels who are literally holding limes hostage (seriously?!). The cool thing is that the tart pomegranate and fresh mango actually mean that you have to use less lime juice than you typically would for this recipe.
Although mangoes and pomegranates are probably still more expensive than the most expensive lime, so you'll probably still end up in a hole...
Whatever. It's still worth it! ;)
P.S. Did you hear? I'm hosting an AMAZING 3-day culinary retreat this June! And YOU can join me for this super fun weekend of incredible meals, cooking demos, hands-on workshops, shopping, yoga, massage & more! All-inclusive rates start at just $585 per person. Click here for details.
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Guacamole with Fresh Mango and Pomegranate
1/4 red onion, finely diced
1/2 jalapeño, seeded and finely minced (Use more if you like it super spicy!)
1 teaspoons kosher salt
1/4 cup finely chopped fresh cilantro
3 ripe hass avocados
1/2 mango, dice into 1/2" cubes
1/3 cup fresh pomegranate arils
1 tablespoon fresh lime juice
Combine the onion, jalapeño, salt, and 1/2 the cilantro in a molcajete or bowl and mash together to form a paste.
Add the avocados, and mash into the paste until evenly incorporated (I like to leave it a little bit chunky, but keep mashing if you prefer it super smooth.)
Fold in the diced mango, pomegranate arils, and remaining cilantro. Mix in the lime juice, and then taste and adjust seasoning if necessary.