Recipe for Mango, Jicama, and Cucumber Salads with Rick 
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Yield:
6
Ingredients:
Amount Ingredient
2 med mangoes - (1 1/2 lbs)
1 med jicama - (1 lb)
1 x English cucumber
(or 2 regular cucumbers)
1 tsp pure ground guajillo or ancho chile
(or substitute a little cayenne)
1/2 tsp coarse salt
Instructions:
Instructions: Peel mangoes, cut flesh from pits and slice into 1/2-inch wide "fingers" or wedges. Peel jicama and cut into long 1/2-inch wide "fingers" or wedges. Cut cucumber into long 1/2-inch wide "fingers" or wedges.

In pointed sno-cone cups (a sno-cone holder or a glass will be necessary to support each cup) or in paper cups or glasses, combine a portion of mango, jicama, and cucumber "fingers" or wedges so that they are standing in cups. Mix chile with 1/2 teaspoon salt; using a small fine-mesh strainer, sprinkle mixture over "salads." Serve with lime wedges to squeeze over pieces as they are eaten.

This recipe yields 6 to 8 servings.

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