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Pom-Mango Salsa

Pomegranate season is in full swing,and we are busily making any recipe that can hold these little red drops of goodness. I first made this recipe last Fall and it was a big hit. I just made it the other night for a church meeting and it got lots of Mmmm Mmmmm's. It actually makes a wonderfully festive Christmas dish...but it works for Halloween, too.

Pom-Mango Salsa
4 ripe avocados, halved, pitted and peeled
1/2 cup white onion, finely chopped
1 serrano pepper, finely chopped
1/4 cup fresh lime juice
1 cup pomegranate seeds
1 cup mango, peeled, pitted, and diced
salt, pepper and garlic powder, to taste

In a medium bowl, coarsely mash avocados.
Stir in onion, serrano pepper, and lime juice.
Season to taste with salt, pepper and garlic.
Gently fold in the pomegranate seeds and mango.
Season with additional salt or lime juice to taste.

Store tightly covered in the refrigerator.



Rorie said...

And oh, it was SO GOOD! I can't wait to make this. If you have any more recipes involving pomegranates, bring 'em on! I need more ideas than just jam and juice.

Tammie said...

So Em what do you serve this with? Just corn chips, or cinnamon chips, veggies or just whatever? Sounds tasty. We actually have a pomegranate I will have to give this a try!

Maile said...

Oh I can still taste it! With my pregnancy taste buds right now that is saying a lot, since I could eat it again and again! Emily, thanks for sharing, so glad to have the recipe.

Tam, it was just corn chips, but I bet veggies would be just as good too!

Queen Mommy said...

Sounds sooo yummy! A little tip for you...if you store the salsa with the avocado pits in it, they will help prevent it from browning as quickly. It works even better than acid! (I learned this from a Mexican friend at church.)

Tammie said...

Queen Mommy: Well I never knew! That's very interesting! Thanks so much for sharing! So do you cut up the pits or just store it with the whole pit in? Thanks again!