Recipes Mango-Jicama Salsa Be the first to rate & review! Plus: More Vegetable Recipes and Tips By Elizabeth Falkner Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 5 cups Ingredients 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 Directions 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. Rate it Print