Mango-Jicama Salsa

  • Servings: MAKES 5 CUPS

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  • 1 pound jicama, peeled and cut into 1/4-inch dice (about 2 cups)
  • 1 medium red onion, finely chopped
  • 1 cup coarsely chopped cilantro
  • 6 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 1 jalapeƱo chile, seeded and minced
  • 2 teaspoons kosher salt
  • 4 large mangoes (14 ounces each), peeled and cut into 1/4-inch dice
  • Freshly ground pepper
  • Tortilla chips, for serving

How to make this recipe

  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.

Contributed By Published August 2000

501004 recipes/mango-jicama-salsa 2013-12-06T23:36:24+00:00 Elizabeth Falkner summer|barbecue-cookout|game-day|mexican|appetizers-starters|dips-and-spreads|12|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian august-2000,mango salsa,jicama salsa,fruit salsa,chipotle salsa,Elizabeth Falkner recipes,mango-jicama-salsa 501004

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