Ingredients

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

Directions

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.