Tex-Mex Veggie Platter

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 to 8 servings
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Kosher salt

3/4 teaspoon chipotle chile powder

1/2 cup Mexican crema or sour cream

1/2 cup fresh cilantro

1 clove garlic, chopped

3 limes

2 mangoes, peeled and cut into sticks

2 mangoes, peeled and cut into sticks 

1 small jicama, peeled and cut into sticks

1 small jicama, peeled and cut into sticks 

1 bunch radishes, trimmed and halved (quartered if large)

1 large red bell pepper, cut into strips

1 English cucumber, sliced


  1. Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
  2. Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
  3. Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.
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