Jicama and Mango Sticks in Chile and Lime
Prep time: 10 min
Cook time: --
Total time: 10 min
Yield: 4-6 servings
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 ½ pounds) 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
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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.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
