The bright tropical flavors of pineapple and mango combine with crisp jicama, onion and the heat of El Guapo® Pequin Chile to create a savory Mexican fruit salad – a popular street food – that’s perfect for parties.
15m
PREP TIME
208
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 2 teaspoons El Guapo® Whole Pequin Chili Peppers (Chile Pequin Entero)
- 2 cups fresh orange juice
- 1/4 cup fresh lime juice
- 1 1/2 cups peeled and finely chopped mango
- 1 1/2 cups finely chopped pineapple
- 1 1/2 cups peeled and finely chopped jicama
- 4 tablespoons finely chopped white onion
- 8 tablespoons crumbled Cotija cheese, divided
INSTRUCTIONS
- 1 Crush Chile Pequin using mortar and pestle or clean coffee grinder until finely ground. Set aside. Mix orange juice and lime juice in a medium pitcher. Set aside.
- 2 To make individual gazpachos, layer 1/2 each of the mango, pineapple and jicama into 4 cups. Add 1 tablespoon onion and 1 tablespoon Cotija to each. Sprinkle with 1/8 teaspoon ground Pequin. Layer cups with remaining mango, pineapple and jicama. Divide orange juice mixture evenly among cups, about 1/2 cup each. Garnish with remaining Cotija and Ground Pequin Chile. Serve immediately or cover and refrigerate until ready to serve.
- 3 To prepare family-style, mix all ingredients in large bowl. Cover. Refrigerate until ready to serve.
