Mango-Jicama Salsa

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