Mango, Pineapple and Chile Manzano Pico de Gallo and Jícama Chips
Ingredients
- 1 each Medium White Onion, thin sliced
- 2 each Medium-sized Ripe Manzano Chilies, thin sliced
- 6 Berries - allspice
- 2 each Mangos, sliced in cubes
- 1/2 cup Pineapple, cubed
- 3/4 cup Lime Juice
- 1/2 tsp Sea Salt
- 1-2 Medium Jícamas, peel and slice thin
Instructions
MANGO, PINEAPPLE AND CHILE MANZANO PICO DE GALLO
- Incorporate the chile, onion, pineapple and lime juice in a medium-sized bowl. Crush half of the allspice berries with the blade of your knife. Add the allspice to the bowl. Add salt to taste and set aside
- Add the sliced mango and incorporate all the ingredients prior to serving.
JÍCAMA CHIPS
- Wash the jícama thoroughly using a vegetable brush, pat dry. Remove the peel and slice thinly using a mandolin.
- Submerge in a container of water with lime juice. Cover and refrigerate until ready to serve. When it’s time to serve, drain well.
Categories: Appetizers, Snacks
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