Greg DuPree
Hands-On Time
10 Mins
Total Time
45 Mins
Yield
Serves 12

If you walk down the street in San Francisco’s Mission District you’ll find carts selling plastic bags full of mango and jicama dusted with a spicy tangy mixture of lime juice and chile. We love the tender mango and crunchy jicama but the sweet and savory combination also works on cucumber, watermelon, or green apple (a great substitution for jicama in recipes if you can’t find it). This is an easy nosh to throw together for summer picnics or poolside gatherings, but we like to keep a bowl chilled and ready to go in the fridge on hot days for an instantly cooling and satisfying snack.

How to Make It

Step 1

Combine mango, jicama, lime juice, red pepper flakes, and sugar in a large ziplock plastic bag. Seal bag, and chill 2 to 4 hours. Sprinkle cold servings with salt.

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Ratings & Reviews

/5
Reviews
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