Chile-Lime Mango and Jicama

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.

chile-lime-mango-jicama
Photo by Greg DuPree
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  • Serves 12
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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.

Ingredients

  1. Check cups ¼-in.-thick peeled mango strips (from 2 lb. mangoes)
  2. Check 4 cups ¼-in.-thick peeled jicama strips (from 10 oz. jicama)
  3. Check 2 tablespoons fresh lime juice (from 2 limes)
  4. Check 2 teaspoons crushed red pepper flakes
  5. Check 1 teaspoon granulated sugar
  6. Check ½ teaspoon kosher salt

Directions

  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.