Best Mango Jicama Salsa Recipes

LAVA ROCK SHRIMP WITH HONEY CHIPOTLE LIME SAUCE AND MANGO JICAMA SALSA

Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa image

Provided by Guy Fieri

Time 1h5m

Yield 1 3/4 cups

Number Of Ingredients 29

Ingredients

1 cup barbecue sauce
1/4 cup honey
1/4 cup lime juice (about 1 1/2 limes)
1/4 cup canola oil
2 teaspoons Dijon mustard
Pinch red chile flakes
Pinch chile powder
Pinch cayenne pepper
4 chipotles in adobo
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
12 ounces rock shrimp (about 1 1/2 cups)
Canola oil, for frying
1 cup cooked rice noodles, optional, for garnish
6 lime wheels, optional, for garnish
4 tablespoons Mango Jicama Salsa, recipe follows
1 pinch chile threads, optional, for garnish
Lotus chips, optional, for garnish
2 lime wedges, for service
1 cup jicama, diced into 1/8-inch pieces
1 cup ripe mango, diced into 1/8-inch pieces
1/4 cup 1/8-inch diced red onion
2 teaspoons minced jalapeno
1 tablespoon chopped fresh cilantro
1 tablespoon sweet chili sauce
1/4 teaspoon sea salt

Steps:

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.
For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.
Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.
Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.
Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.
Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

MANGO AND JICAMA SALSA

Mango and Jicama Salsa image

Provided by Food Network

Categories side-dish

Yield 2 3/4 cups

Number Of Ingredients 8

Ingredients

2 cups mango, peeled, pitted and cut into 1/4-inch pieces
2 stalks green onion, chopped
2 Tbsp. cilantro chopped
1/2 cup jicama, diced
3 Tbsp. Kikkoman Ponzu
1 tsp. cayenne pepper
2 Tbsp. brown sugar
2 Tbsp. lime juice

Steps:

Combine mango, cilantro, jicama and green onions in a medium bowl.
Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
Pour mixture over mango combination, toss to coat.

MANGO-JICAMA SALSA

Mango-Jicama Salsa image

Make and share this Mango-Jicama Salsa recipe from Food.com.

Provided by Leahs Kitchen

Categories Sauces

Time 10m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup ripe mango, diced
1/2 cup jicama, diced
1 roma tomato, diced
2 tablespoons lime juice, freshly-squeezed
2 tablespoons orange juice, freshly-squeezed
2 tablespoons cilantro, chopped
1/2-1 jalapeno, seeded and finely chopped
salt

Steps:

Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

MANGO JICAMA SALSA

Mango Jicama Salsa image

This is so good and love the crunchy jicama

Provided by Dianne Brown

Categories Vegetable Appetizers

Time 20m

Number Of Ingredients 7

Ingredients

1 c jicama, diced into 1/8 inch pieces
1 c ripe mango, diced into 1/8 inch pieces
1/4 c 1/8 inch diced red onion
2 tsp minced jalapeno
1 Tbsp chopped fresh cilantro
1 Tbsp sweet chili sauce
1/4 tsp sea salt

Steps:

1. Toss the jicama, mango, onions, and jalapeno gently in a bowl with the remaining ingredients and refridgerate for 20-30 minutes. Yield: 1 3/4 cups.

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