Sweet and Savory Mango-Jicama Salad — FoodTokTV

Frank Strona, our west coast creator and online educator, reminds us that sometimes it’s normal that we get tired of the heavy meals that the winter brings us. So he shared this favorite for Mango-Jicama salad. He noted that several versions exist online but he found them too plain – sois sharing h

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preparation

Step 2

In small saucepan, on medium heat add the sugar, 1/2 the lime zest and juice, 1/2 the lemon juice, 1/2 the orange zest

Step 3

Add 1/4 teaspoon red pepper flakes, and a pinch salt.

Step 4

Cook for 3 minutes until the sugar dissolves; stirring constantly.

Step 5

Remove pan from burner

Step 6

Peel the jicama, and cut into 1/4″ dice (should yield 1-1/2 cups), stir jicama in to the pan with the sugar syrup to coat, and allow the syrup to cool for 20 minutes.

Step 7

While you wait for it to cool

Step 8

Peel the mangos, removing pit, and cut into 1/2″ dice (should yield about 4 cups). Add to a large serving bowl.

Step 9

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.

Step 10

Add the blueberries

Step 11

Add the rest of the lime, lemon and orange zest and juices, honey and toss.

Step 12

After the syrup has cooled for 20 minutes, pour over the fruit in serving bowl and toss until well combined.

Step 13

Cover and refrigerate for at least 15 minutes prior to serving.

Step 14

I think this is better after it has sit for a few hours or overnight.

Step 15

Add the chopped mint before serving.

Step 16

Note- A big part of this is not to add herbs like basil or cilantro unless you want it to become more of a “salsa”.

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