Mango-Jicama Salsa

Plus: More Vegetable Recipes and Tips

5 cups


  • 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 jalapeño 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


  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.

Related Articles