Crunchy Jicama and Mango Salad with Chile and Lime

Ingredients

• 2 teaspoons powdered chile - any heat kind is dried fine
• 0.3 cup cilantro leaves roughly chopped for garnish
• 2 small cucumbers 
• 1 pound jicama 
• 2  juice of lime juiced
• 6 servings kosher salt 
• 3 medium mangoes 

Equipment

• mixing bowl

Directions

1. Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges.
2. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.