Guacamole with Fruit

Recipe from Deborah Schneider's Amor Y Tacos
Serves 6

Fruited guacamole's are all the rage in Mexico, and some of the more common versions also include shrimp, chorizo or bacon , strong cheeses, tequilas and smokey mezcals, and unusual herbs such as epazote or licorice-flavored hoja santa. Try this surprisingly addictive version, laced with mango, crunchy tart pomegranate seeds, and tequila, and see if it doesn't turn your idea of guacamole on its head.

Ingredients:
2 ripe Hass avocados
1 tablespoon fresh-squeezed lime juice
1/2 teaspoon kosher salt
1/4 cup finely diced white onion
1/4 cup chopped cilantro
1 serrano chile, minced (optional)
2 tablespoons cored and seeded Roma tomato, diced
2 tablespoons peeled mango, cut into small dice
1 teaspoon blanco tequila
1 teaspoon lime juice
1 tablespoon goat cheese, crumbled
1 tablespoon pomegranate seeds
cilantro sprig, fresh tostadas and lime wedges for garnish

1. Split, pit and mash the avocado flesh with the lime juice and salt, using a potato masher, fork or whisk in an up and down motion - never a blender or food processor. Stir in the onions, cilantro, serrano and tomato. Place in a serving dish.

2. Toss mango with the tequila and lime juice.

3. Arrange the mango, goat cheese, and pomegranate seed in neat rows on top of the mashed avocado. Set a cilantro sprig on top and serve with fresh tostadas and limes. At the table, stir the ingredients into the guacamole and enjoy.

Variation: If fresh pomegranates are not available, substitute toasted pine nuts.