Mango, Pineapple and Chile Manzano Pico de Gallo and Jícama Chips

Takes , serves 10.

For the Mango, Pineapple and Chile Manzano Pico de Gallo:
  1. Incorporate the chilie, onion, pineapple and lime juice in a medium-sized bowl.
  2. Crush half of the allspice berries with the blade of your knife. Add the allspice to the bowl. 
  3. Add salt to taste and set aside. You can make it up to this step and leave it to “cook” in the lime’s acidity overnight.
  4. Add the sliced mango and incorporate all the ingredients prior to serving.


For the jícama chips to serve with the Pico:
  1. Wash the jícama thoroughly using a vegetable brush, pat dry.
  2. Remove the peel and slice thinly using a mandolin. 
  3. Submerge in a container of water with lime juice. 
  4. Cover and refrigerate until ready to serve.
  5. When it’s time to serve, drain well.


Recipes Developed by Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City

Mango, Pineapple and Chile Manzano Pico de Gallo and Jícama Chips

X