Jicama and Mango Sticks in Chile and Lime

Stockbyte
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.

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.

Ingredients
 
  • 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

Top Recipes

Blind tasting 6 above-average California olive oils

California olive oils may not be as familiar to us as olive oil from Italy, Spain and Greece. Lynne blind tastes six California olive oils and selects her favorite.