Directions:
- Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
- Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
- Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.78 Kcal (1845 kJ) | ||
| Calories from fat | 312.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.68g | 53% | |
|---|---|---|---|
| Sodium | 16.7mg | 1% | |
| Potassium | 1216.75mg | 26% | |
| Total Carbs | 37.89g | 13% | |
| Sugars | 18.61g | 74% | |
| Dietary Fiber | 17.68g | 71% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 66.4mg | 111% | |
| Iron | 2.2mg | 12% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.47 Kcal (525 kJ) | ||
| Calories from fat | 88.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 53% | |
|---|---|---|---|
| Sodium | 4.75mg | 1% | |
| Potassium | 346.34mg | 26% | |
| Total Carbs | 10.78g | 13% | |
| Sugars | 5.3g | 74% | |
| Dietary Fiber | 5.03g | 71% | |
| Protein | 1.57g | 11% | |
| Vitamin C | 18.9mg | 111% | |
| Iron | 0.6mg | 12% | |
| Calcium | 11.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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