Mango and Crispy Jicama Salad

Ingredients:

• 1 medium jicama (about 0.5 kg)
• 2 small cucumbers
• 3 ripe mangoes
• 1/4 cup coarsely chopped fresh cilantro, plus extra for serving
• 2 tsp ancho chili powder (or other medium-hot chili powder)
• Juice of 2 limes

Preparation:

1. Peel the jicama and cut into long, thin strips. Halve the cucumbers lengthwise, remove the seeds, and then cut the cucumbers into strips the same size as the jicama. Peel the mango and cut into strips.
2. Combine jicama, cucumbers, and mango in a large bowl. Add cilantro, ancho chili powder and lime juice and mix gently. Season with salt and sprinkle with cilantro.