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· 1 medium sized jicama

· 1 bunch radishes

· 1 large mango

· 2 limes, cut into wedges

· Sea salt

· 1 tsp chili powder


1. Peel mango and remove stone. Cut into slices

2. Peel jicama and cut into sticks

3. Cut radishes into thin slices

Arrange jicama, mango and radishes on a plate, sprinkle with a little sea salt. Place chili powder and lime wedges in the corner of the plate. Guests can dip crudités into chili powder and squeeze with lime juice

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Jicama, Mango and Radish Crudités with Chili and Lime
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)

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