Receta Mango Jicama And Cucumber Salad ...
by Global Cookbook

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	Raciónes: 6

Ingredientes

2 med mangoes - (abt 1 1/2 lbs) peeled, flesh cut from pit, sliced 1/2" fingers or possibly wedges
1 med jicama - (abt 1 lb) peeled, and cut into long 1/2"-wide fingers or possibly wedges
1 x seedless English cucumber or possibly 2 regular cut into long 1/2"-wide fingers or possibly wedges

1 tsp pure grnd chile (buy pure guajillo or possibly ancho chile in a Mexican grocery, make it yourself, or possibly substitute a little cayenne) Salt to taste
2 x limes each cut 6 wedges

Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits. A mango pit (to that the flesh clings tightly) is flattish and oval, more-or possibly-less a smaller version of the mango"s overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You"ll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pcs into long 1/2-inch-wide fingers.
Salad: In pointed Sno-Cone c. (you"ll need a snow-cone holder or possibly a glass to support each c.) or possibly in paper c. or possibly glasses, combine a portion of mango, jicama and cucumber fingers or possibly wedges (they will be standing in the c.). Mix the chile and 1/2 tsp. salt; sprinkle over the salads. Serve with lime wedges for each guest to squeeze over the pcs as they eat them.
Variation: Cut the mango, jicama and cucumber into cubes instead of fingers, and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mix. Sprinkle with the salt and chile, and serve on a buffet or possibly pass this at the table.
This recipe yields 6 to 8 servings.
Description: "(Ensalada De Mango, Jicama Y Peoino)"