DistributorsSnacks · CRESPO KITCHEN
Jicama and mango rolls with pastor sauce
Thin jicama slices wrap mango wedges with a chile-citrus pastor sauce.
45 min approx.6 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 large peeled jicama, cut into 12 slices about 1/16 inch thick
- 1 ripe mango, peeled and cut into 12 long wedges
- 8 ounces guajillo chile paste
- 2 ounces cider vinegar
- 1¾ ounces chipotles in adobo
- 3 tablespoons grapefruit juice
- 1 teaspoon grapefruit zest
- 3 cilantro stems
- ¾ teaspoon dried oregano
- ½ bay leaf
- ½ garlic clove
- ¾ teaspoon ground black pepper
- Crumbled cotija, micro cilantro, flaky salt and Aleppo chile for finishing, to taste
- Ice water for cooling the jicama
Method
- Process the guajillo paste, vinegar, chipotles, grapefruit juice and zest, cilantro stems, oregano, bay leaf, garlic and pepper into a smooth sauce.
- Dip the jicama slices in boiling water for about 10 seconds, until flexible. Transfer immediately to ice water, then pat dry.
- Brush each slice with 1–2 teaspoons sauce. Place a mango wedge near one end and roll it up.
- Serve two rolls per person with cotija, cilantro, flaky salt and chile. The assembled rolls may be refrigerated for up to 1 hour before serving.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Chris Mortenson, La Condesa, St. Helena, California