Mango, Orange, and Jícama Salad

A nicely balanced, Latin-themed fruit salad. The simple flavor of the jícama nicely contrasts with the sweetness of the mango and orange. Simple to make. Unfortunately, I don’t think that my sugar transformed into a thick enough syrup. Keep cooking until it forms a thick syrup. Simple. 3-1/2 stars.

The finished salad

Comments:

1. The recipe makes a lot more than just a side dish. As a side dish, 5 people at about half the salad.
2. One of my mangos looked ripe on the outside, but was not sweet on the inside. Fortunately, my other mango was deliciously sweet and made up for it.

Rating: 3-1/2 stars.
Cost: $6.
How much work? Medium/Low.
How big of a mess?  Low.
Start time 5:15 PM. Dinner time 6:00 PM.

3 tablespoons sugar
1/4 teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
1/4 teaspoon red pepper flakes
Pinch salt
12 ounces jícama
2 mangos
2 oranges

1. Peel the jícama, and cut into 1/4″ dice (should yield 1-1/2 cups).
2. In small saucepan, add the 3 tablespoons sugar, lime zest and juice, 1/4 teaspoon red pepper flakes, a pinch salt. Put over medium burner and cook for 1 to 2 minutes until the sugar dissolves; stirring constantly. Remove pan from burner, stir in jícama to coat, and allow the syrup to cool for 20 minutes.
3. Meanwhile, peel the mangos, removing pit, and cut into 1/2″ dice (should yield about 4 cups). Add to a large serving bowl. Peel your oranges and cut away the pith. Slice into 1/2″ thick rounds and then into 1/2″ dice. Add to bowl with diced mango.
4. After the syrup has cooled for 20 minutes, pour over fruit in serving bowl and toss until well combined. Cover and refrigerate for 15 minutes prior to serving.

Jicama

Diced jicama

Slice into rounds before dicing