Texas Monthly: Cafe Noche's Mango-Jicama Salsa

Featured in the June 1993 issue of Texas Monthly

Cafe Noche's Mango-Jicama Salsa

1/2 cup shredded jicama
1/2 cup chopped mango
2 tablespoons lime juice
2 tablespoons fresh-squeezed orange juice
2 tablespoons chopped cilantro
1 jalapeño, seeded and finely chopped
Salt to taste
1 tablespoon vegetable oil

Mix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let stand 2 hours in refrigerator before serving.

Featured with Cafe Noche's Little Boats de la Noche

Cafe Noche
2409 Montrose
Houston, Texas

At Cafe Noche, not only is the food a work of art but the restaurant itself is a gallery, its long dining room displaying colorful paintings against stark white walls.

Produce
1 jicama
2 mangoes (or canned to equal 1/2 cup)
lime
orange
1 jalapeño

Grocery
salt
vegetable oil