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

Course Snack
Diet Vegan, Vegetarian
Language English
Servings 10
Calories 90 kcal

Ingredients

  • 1 each Medium White Onion, thin sliced
  • 1/2 cup Pineapple, cubed
  • 2 each Medium-sized Ripe Manzano Chilies, thin sliced 
  • 3/4 cup Lime Juice
  • 6 Berries - allspice
  • 1/2 tsp Sea Salt
  • 2 each Mangos, sliced in cubes
  • 1-2 Medium Jícamas, peel and slice thin

Instructions

Mango, Pineapple and Chile Manzano Pico de Gallo

  1. 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

  2. Add the sliced mango and incorporate all the ingredients prior to serving.

Jícama chips

  1. Wash the jícama thoroughly using a vegetable brush, pat dry. Remove the peel and slice thinly using a mandolin. 

  2. Submerge in a container of water with lime juice. Cover and refrigerate until ready to serve. When it’s time to serve, drain well.

Recipe Notes

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