Mexican Mango Stacks
Eva Kolenko
Yields7 ServingsCook Time30 mins
AuthorMargo True

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.

Mexican Mango Stacks