Recipe courtesy of Tyler Florence

Crunchy Jicama and Mango Salad with Chile and Lime

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: about 6 servings
  • Nutrition Info
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Ingredients

Directions

  1. 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.
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