From “Mexico: One Plate at a Time,” by Rick Bayless. Serves 6-8.
Ingredients
2 medium (about 1 1/2
pounds total) mangoes, peeled, flesh cut from the pits and sliced into 1/2-inch-wide “fingers” or wedges
1 medium (about 1 pound) jícama, peeled and cut into long 1/2-inch-wide “fingers” or wedges
1 long seedless “English” cucumber (or 2 regular cucumbers), cut into long 1/2-inch- wide “fingers” or wedges
About 1 teaspoon pure ground chile (guajillo, ancho or cayenne)
1/2 teaspoon salt
2 limes, each cut into six wedges
Directions
In pointed sno-cone cups, or in paper cups or glasses, combine a portion of mango, jícama and cucumber “fingers” or wedges (they will be standing upright in the cups). Mix the chile and salt; sprinkle over the “salads.” Serve with lime wedges to squeeze over the pieces.
