3 pounds mangoes (about 3 to 4 medium mangoes), medium dice
1/2 pound jicama (about 1 small jicama), small dice
1/4 cup packed fresh mint leaves, torn
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Makes:6 to 8 servings
One of my fondest street-food memories from growing up in Los Angeles is getting mango on a stick with a squeeze of lime and a pinch of chile powder. This salad pays homage to that sweet, salty treat, with jicama added for crunch and mint for some freshness. Serve this up for a snack, as part of a brunch spread, or even alongside some grilled fish for a change of pace.
Game plan: You can make this salad up to one day ahead without the mint leaves—just mix them in right before serving.