Mexican Mango Stacks
Eva Kolenko
These juicy little morsels burst with the flavors of a south-of- the-border fruit stand. You’ll end up with more mango pieces than you need, so choose the prettiest ones and save the rest for fruit salad or a smoothie.
How to Make It
1
Cut mango into 4-in. cubes and select about 20 of the nicest ones. Cut jicama into thin slices about the same width as the mango pieces.
2
Put lime juice, salt, and jicama in a bowl and toss to coat. Lift out jicama and set aside. Add mango and chopped cilantro to bowl along with salt to taste; toss to coat.
3
Arrange a cilantro leaf on a slice of jicama, top with a mango chunk, and skewer together from the top with a toothpick. Sprinkle with cayenne to taste. Repeat to make remaining stacks.
MAKE AHEAD: Chilled airtight, up to 2 hours.
Ingredients
1 medium mangoes, peeled, fruit cut off pit in large pieces
½ small jicama, peeled
2 tbsp lime juice
½ tsp kosher salt
2 tbsp finely chopped cilantro, plus about 20 cilantro leaves
Pinch or 2 of cayenne
Directions
1
Cut mango into 4-in. cubes and select about 20 of the nicest ones. Cut jicama into thin slices about the same width as the mango pieces.
2
Put lime juice, salt, and jicama in a bowl and toss to coat. Lift out jicama and set aside. Add mango and chopped cilantro to bowl along with salt to taste; toss to coat.
3
Arrange a cilantro leaf on a slice of jicama, top with a mango chunk, and skewer together from the top with a toothpick. Sprinkle with cayenne to taste. Repeat to make remaining stacks.
MAKE AHEAD: Chilled airtight, up to 2 hours.
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