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Mexican Mango Stacks





Yields
7 Servings



Cook Time
30 mins

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.

Mexican Mango Stacks




Eva Kolenko
 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
1

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.

2

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.

3

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

7 servings

Serving size

3 Stacks

Amount per serving
Calories35
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0g
Sodium 122mg6%
Total Carbohydrate 8.7g4%

Dietary Fiber 1.8g7%
Protein 0.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.