Mexican Mango Stacks

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.

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

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.

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.

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.

Nutrition Facts

Serving Size 3 Stacks

Servings 7

Amount Per Serving
Calories 35Calories from Fat 1.7

% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0g
Sodium 122mg6%
Total Carbohydrate 8.7g3%

Dietary Fiber 1.8g8%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mexican Mango Stacks