Mango Jicama Guacamole

  | Recipes


Mango Jicama [hee-kuh-muh] Salsa

  • 1/2 cup chopped mango (can use frozen mango out of season)
  • 1/2 cup 1/2 cup cubed jicama
  • 1 tbsp + 1 tsp fresh lime juice
  • 2 large ripe avocados, cubed/diced (about 2 cups)
  • 1/2 tsp salt
  • 1 clove of garlic, smashed
  • 2 small scallions
  • 1 pinch chili powder blend
  1. Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.

  2. Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt, and garlic and mix. Stir in the scallions.

  3. Serving: Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.

This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. The crunchy jicama, sweet mango, and creamy avocado are a delicious topping for tostadas and quesadillas, too.