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Crunchy Jicama and Mango Salad

Recipe courtesy of Tyler Florence

From: Food Network Magazine

Recipe courtesy of Tyler Florence

Watch how to make this recipe.

From: Food Network Magazine

Crunchy Jicama and Mango Salad

Name: Crunchy Jicama and Mango Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 medium jicama (about 1 pound); 2 small cucumbers; 3 ripe mangoes; 1/4 cup roughly chopped fresh cilantro, plus more for garnish; 2 teaspoons ancho chile powder (or other medium-spice chile powder); Juice of 2 limes; Kosher salt

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

Ingredients

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1 medium jicama (about 1 pound)

2 small cucumbers

3 ripe mangoes

1/4 cup roughly chopped fresh cilantro, plus more for garnish

2 teaspoons ancho chile powder (or other medium-spice chile powder)

Juice of 2 limes

Kosher salt

Directions

Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.