The only way I ever did it was to mash them with lemon or lime juice and package them in appropriate size portions. Hassle. I always dreaded taking the time to do that.
Read something last weekend that caught my attention. The person said they used to have neighbors in California who froze their avocados whole. Well, you know me...I had to try it, especially since they were 50 cents apiece for a few days last week, and I had already bought 8 of them.
Let them ripen, put in freezer bag. Freeze. Done.
No peeling, no mashing, no portioning into bags, nothing.
The person said to put them in the fridge overnight to thaw before using. Considering I didn't plan ahead yesterday, and at the last minute I decided supper would be frozen Mexican leftovers, I took an avocado out of the bag and put it in a bowl of plain tap water, room temperature, for maybe 10-15 minutes while I was getting the other stuff ready.
When I took it out, it would *give* a little, but I knew the inside was still frozen. I ran a knife around it as if I were going to cut it in half. The peel just slipped right off, clean inside, and the fruit was thawed maybe a little more than 1/4" deep. I cut the thawed part off and then started working on the frozen part, cutting slivers away until I got close to the seed. All this time, I mashed what I was cutting off with lemon juice to keep it from darkening. Added my guacamole ingredients and all was well.
Bear in mind, they say the texture after freezing this way won't be good for eating avocado slices as we do with the fresh ones, just for using mashed, as in guacamole. I'm really not so sure that's entirely true, as the slices I was cutting off looked just fine to me. Maybe they get really mushy or something weird when they are fully thawed. But it makes great guacamole.
Where has this been all my life?
Cathy in TX