4 to 5tbspomegranate kernels, and juice(about ¼ fresh pomegranate)
Dressing
2tbsavocado oil
2tbsextra virgin olive oil
1lime, zest and juice
1 to 2tsppowdered mexican chilli(see note 1 below)
Finishing touches
pepitas (pumpkin seeds)(see note 2 below)
Instructions
With a peeler or a knife, slice or dice mangos and avocados (or a mix of both to spice up presentation). Place in a bowl.
Remove pomegranate kernels, and keep juice aside. Add kernels to mangos and avocados. Lightly stir.
Add all dressing ingredients to pomegranate juice. Stir well. Pour into the bowl and lightly stir the dish.
Garnish with pepitas.
Notes
There are several types of dried and powdered chillis, as well as blends. You can use the one you like best: commercial blend, or homemade, ancho, poblano, etc. Quantities are to be distributed depending on the chili strength.
Pepitas: usually in Mexico, white pumpkin seeds are used, they still have their shells. Green pumpkin seeds are husked. You can use the one you like best.