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Author Notes: This is an incredibly popular and easy appetizer to make. It's great for the vegetarians that are vastly increasing in numbers. I like it because it has crunch and zing. —Judy at My Well Seasoned Life
Makes: about 20 pieces
Large jicama. Try to find one that is squat so that it's easier to slice
Ripe mango diced
Red onion diced (about 1/2 cup)
red pepper diced
lime zested and juiced
serrano pepper finely chopped (the amount will depend on how spicy you want the salsa
cup cilantro coarsely chopped
salt and pepper
- Peel the jicama. The easiest way is to cut the top and bottom so that the orb lies flat on the table. With a sharp paring knife, start from the top and shave off the outside skin.
- Trim the round jicama so that it looks like a white brick. Then slice into 1/4 inch strips. Cut the slices into triangles.
- In a medium bowl add the mango, onion, pepper, lime zest and juice. Toss. Adjust seasoning with salt and pepper. Add the diced avocado.
- Place triangles on serving dish. Place a generous tablespoon of the mango salsa on the triangles.
- This recipe was entered in the contest for Your Best Mangoes