DistributorsSalsas & sides · CRESPO KITCHEN
Jicama, Mango and Cucumber with Chili
Crunchy vegetable sticks and firm mango with lime, pure chili powder and a little salt.
15 min approx.4 servingsFresh mango
Ingredients
- 300 g peeled jicama, cut into sticks
- 1 cucumber, half-moon sliced
- 1½ cups fresh mango strips
- 3 tablespoons lime juice
- ½ teaspoon unsalted chili powder
- ¼ teaspoon salt
- 2 tablespoons chopped mint leaves
Method
- Wash and prepare jicama, cucumber and mango. Place in a wide bowl.
- Mix lime, chili and salt; pour over fruit and vegetables.
- Toss gently, add mint and serve chilled.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: