Halve the avocados, remove the pits and scoop the flesh into a large bowl.
Peel and finely chop the onion and garlic, then finely chop the cilantro/coriander. Remove the seeds from the tomatoes and dice them. If using jalapeño, remove the seeds and pale inner ribs, then dice it finely. For a mild child-friendly version, simply leave it out. Halve the lime.
Mash the avocados in the bowl. Add the onion, garlic, cilantro/coriander, tomatoes, jalapeño and salt. Squeeze over the lime juice and mix everything thoroughly.
Stir gently until everything is evenly mixed. Taste and adjust with a little more salt or lime juice if needed, then season with pepper.
Spoon the guacamole into a serving bowl and smooth the surface with the back of a spoon.
Just before serving, stand the tortilla chips upright around the back edge of the bowl, slightly overlapping them so they look like a crown of hair.
Cut a thin strip from the red bell pepper and shape it into a smile in the center of the guacamole. Scatter a few tiny red pepper cubes and sweetcorn kernels as colorful dots.
FOODMONSTA STEP: Press two small hollows into the guacamole and nestle the mozzarella balls in them so they sit firmly. Then press one FOODMONSTAS WAFER EYES (22 mm) onto each mozzarella ball.
Serve immediately with the remaining tortilla chips for dipping.
Tip: Guacamole tastes best when freshly made and eaten right away, as it browns over time. To slow this down, press cling film directly onto the surface or add a little extra lime juice.
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