|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|
In a bowl combine all ingredients. Mash ingredients together and check seasoning. Serve with warm corn tortillas or chips.
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