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Ingredients
| 2 fully ripened Mexican hass avocados, halved, pitted, peeled and diced | 2 tablespoons diced apple | |
| 1/2 of a sweet onion, diced (such as Vidalia or cipollini) | 1 teaspoon chopped habanero chile | |
| 3 tablespoons pomegranate seeds | Salt to taste | |
| 2 tablespoons diced mango |
directions
Total:
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In a bowl combine all ingredients. Mash ingredients together and check seasoning. Serve with warm corn tortillas or chips.
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