Ingredients
- 1 medium jicama (about 1 pound)
- 2 small cucumbers
- 3 medium mangoes
- 1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish
- 2 teaspoons powdered dried chile - any medium heat kind is fine
- 2 limes, juiced
- Kosher salt
Directions
Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.





















Baja Pineapple Grenade
Fried Mac & Cheese
Simple Slow Cooker Recipes
5 Simple Summer Dinners
Easy Weeknight Sides
Easy Appetizers
5 Healthy Weeknight Dinners
Simple Summer Recipes
Easy Weeknight Meals
Favorite Summer Fruit Desserts
6 Decadent Chocolate Desserts
Summer Side Salads

