Jicama and Mango Sticks in Chile and Lime

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These are best cut no more than 6 hours ahead and refrigerated (put the jicama in water to keep it from browning). Season them shortly before serving.

Beguiling as a French fry, but with so much more charisma (mango, lime and chile deserve nomination as a hallowed culinary trinity), these are what you want to have on hand when time is short and a big meal is looming, They are just enough to rev up the appetite for the feats to come.

Ingredients

Jicama and Mango Sticks in Chile and Lime
  • 1 medium jicama (about 1 pound), peeled and cut into 1/2-inch by 3-inch sticks
  • 2 medium firm ripe mangoes(about 1 1/2pounds) peeled and cut into 1/2 by 3-inch sticks
  • Juice of a medium lime
  • Generous pinch salt
  • About 1 teaspoon ground pure chile, medium to hot depending upon your taste


Instructions

1. Spread out the jicama and mango sticks and sprinkle with the lime juice. Then dust with a little salt and the chile, turning the pieces so each side gets a bit of seasoning.

2. Serve them clustered in paper cones or small glasses.

Copyright 2011 by Lynne Rossetto Kasper. From A Spice Scented Thanksgiving Menu.

Prep time: 
10 minutes
Total time: 
10 minutes
Yield: 
4-6 servings
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