Jicama and Mango Salad with Chili and Lime

Peel the jicama and, cutting first in 1/2 inch thick slices, cut again to make sticks that are 1/2 inch by 1/2 inch. Cut those again to make cubes that are about 1/2 inch by 1/2 inch by 1/2 inch. Add to salad bowl.

Working around the center pit, remove the two large side sections of the mango. Without cutting through the skin, score with a pairing knife to make squares that are 1/2 inch by 1/2 inch. Turn the half inside out and use a spoon to scrape of the cubes. You can work around the remaining flesh on the pit to get any remaining fruit. Add to bowl.

Finely slices the green onions, whites and greens. Add to bowl.

In a small separate bowl, add the zest of the lime and half of its juice.

Add vinegar and hot sauce. Finely mince the chilies and add to dressing. Add sugar, salt and pepper to taste. Whisk to combine.

Whisk in oil to emulsify. Taste to adjust seasoning. Add to jicama salad and toss to combine all ingredients. Taste for salt and pepper and adjust seasoning if necessary.