Mango Pomegranate Guacamole with Plantain Chips

By mirandavoegeli

Ingredients

• Guacamole:
• 4 ripe avocados (2 pounds total)
• 1 cup finely chopped white onion
• 2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
• 1/4 cup fresh lime juice, or to taste
• 3/4 cup pomegranate seeds (from 1 pomegranate)
• 3/4 cup diced peeled mango
• 1/2 cup chopped cilantro
• Garnish: lime wedges
• Plantain Chips:
• 1 1/2 teaspoons finely grated fresh lime zest, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 4 green plantains (1 1/2 pounds)

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Make Guacamole:

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Cooks note: Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.


Make Plantain Chips:

Stir together zest, salt, and cayenne.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Cooks' note: You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.