Mango And Jicama Salsa Recipes

MANGO AND JICAMA SALAD

Steps:

• For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

MANGO-JICAMA SALSA

Steps:

• Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

Steps:

• Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

MANGO JICAMA SALSA

Steps:

• 1. Toss the jicama, mango, onions, and jalapeno gently in a bowl with the remaining ingredients and refridgerate for 20-30 minutes. Yield: 1 3/4 cups.

BLACK BEAN, MANGO AND JICAMA SALSA

Steps:

• Cut mango into small pieces.
• The easiest way is to sit the mango on it's narrow side and slice the fruit off either side of the central pit, which is about 1 1/2 inches in the center.
• Take a large spoon and slide it between the skin and flesh of the two halves.
• Chop the flesh and toss in a medium bowl.
• You can also cut a small amount of flesh from around the pit, or take the cooks reward and bite it off for yourself!
• Add the remaining ingredients to the mango and stir together.
• Taste for seasonings and adjust as necessary.