# What You Need:
→ Guacamole base
01 - 4 ripe avocados
02 - 1 small red onion, finely diced (about 1/3 cup)
03 - 2 Roma tomatoes, seeded and diced
04 - Juice of 1–2 limes (to taste)
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño, seeded and finely diced (optional)
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Spicy mango salsa (Topping 1)
09 - 1/2 cup mango, diced
10 - 2 tablespoons red bell pepper, diced
11 - 1 tablespoon red onion, minced
12 - 1 tablespoon fresh cilantro, chopped
13 - 1/2 small red chili, thinly sliced (optional)
14 - Squeeze of lime
→ Roasted corn & chili (Topping 2)
15 - 1/2 cup charred or roasted corn kernels
16 - 2 tablespoons scallions, sliced
17 - 1/2 teaspoon smoked paprika
→ Crispy bacon & chive (Topping 3)
18 - 4 strips bacon, cooked until crisp and crumbled
19 - 2 tablespoons fresh chives, finely chopped
→ Pico de gallo (Topping 4)
20 - 1/4 cup diced tomato
21 - 2 tablespoons white onion, diced
22 - 1 tablespoon fresh cilantro, chopped
23 - 1/2 jalapeño, minced
24 - Pinch of salt
→ Queso fresco & pomegranate (Topping 5)
25 - 1/4 cup queso fresco, crumbled
26 - 2 tablespoons pomegranate seeds
27 - 1 teaspoon lime zest
→ For serving
28 - Tortilla chips, for serving
29 - Assorted sliced vegetables (cucumber, carrot sticks, bell pepper strips)
# How to Make It:
01 - Halve and pit the avocados, scoop flesh into a large mixing bowl and mash with a fork or potato masher until mostly smooth with a few small chunks remaining; press plastic wrap directly onto surface if not using immediately.
02 - Stir in lime juice, finely diced red onion, seeded diced tomatoes, chopped cilantro, diced jalapeño (if using), salt and black pepper; taste and adjust lime and seasoning.
03 - Combine diced mango, red bell pepper, minced red onion, chopped cilantro, optional sliced red chili and a squeeze of lime in a small bowl; toss gently to combine.
04 - Toss charred corn kernels with sliced scallions and smoked paprika until evenly coated.
05 - Cook bacon until crisp, drain on paper towels, crumble and mix with finely chopped chives.
06 - Combine diced tomato, white onion, chopped cilantro, minced jalapeño and a pinch of salt in a bowl; mix and adjust seasoning.
07 - Combine crumbled queso fresco with pomegranate seeds and lime zest in a small bowl; keep chilled until service.
08 - Transfer guacamole to a large serving bowl or spread on a platter, arrange each prepared topping in separate small bowls around it and provide tortilla chips and sliced vegetables for dipping.
09 - Allow guests to top their portions with chosen toppings; for a vegan option, omit bacon and queso fresco or offer plant-based alternatives.
