Mango and Crispy Jicama Salad
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This stunning salad harmoniously blends the contrasting textures of crisp jicama and cucumber with soft, ripe mango. The sweet, fruity flavors of these ingredients are complemented by crisp lime and piquant chili pepper. Fresh cilantro adds a touch of spice and completes the salad. Cut the vegetables and fruits into uniform slices for a more appealing presentation, and serve as a side dish or light, refreshing appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium jicama (about 0.5 kg)
- 2 small cucumbers
- 3 ripe mangoes
- 1/4 cup coarsely chopped fresh cilantro, plus extra for serving
- 2 tsp ancho chili powder (or other medium-hot chili powder)
- Juice of 2 limes
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Recipes with similar ingredients: jicama, cucumbers, mango, ancho pepper, lime juice
Cooking the dish according to the recipe:
- Peel the jicama and cut into long, thin strips. Halve the cucumbers lengthwise, remove the seeds, and then cut the cucumbers into strips the same size as the jicama. Peel the mango and cut into strips.
- Combine jicama, cucumbers, and mango in a large bowl. Add cilantro, ancho chili powder and lime juice and mix gently. Season with salt and sprinkle with cilantro.
Categories:
recipe / Dinner / Salads / Fruit salads / Tyler Florence
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