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Mango-Jicama Salsa

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  1. 1 pound jicama, peeled and cut into 1/4-inch dice (about 2 cups)
  2. 1 medium red onion, finely chopped
  3. 1 cup coarsely chopped cilantro
  4. 6 garlic cloves, minced
  5. 1/4 cup plus 2 tablespoons fresh lime juice
  6. 1 chipotle chile in adobo sauce, seeded and minced
  7. 1 jalapeño chile, seeded and minced
  8. 2 teaspoons kosher salt
  9. 4 large mangoes (14 ounces each), peeled and cut into 1/4-inch dice
  10. Freshly ground pepper
  11. Tortilla chips, for serving
  1. In a large bowl, combine the jicama, red onion, cilantro, garlic, lime juice, chipotle, jalapeño and salt. With a rubber spatula, fold in the mangoes. Season the salsa with pepper and refrigerate. Serve with tortilla chips.
Make Ahead The salsa can be made up to 4 hours ahead.
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