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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Photo by Cara
Reviewed: Aug. 3, 2008
Good though I was unable to use the main ingredient of Jicama. To follow the recipe makes a HUGE amount of food, would recommend cutting it in half for parties under 10 where other items are to be served. Definately more of a salsa type dish best with corn chips or the like but very fresh and crisp for summer gatherings. I very much wanted to throw in a jalapeno but they are of course not available right now. I think a ripe avacado and some black beans could serve as a substitue for the Jicama here if you, like me, do not have it available in your area.
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Cara
Photo by Cara
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Sep. 9, 2007
I have to agree with previous reviewers. Without a little heat, it's so-so. After adding a jalapeno (finely diced) it was a 5-star, make-again recipe. We made this to go along with Cuban Pork Roast I from this site, and liked the combination. Then, leftovers! Even better the following days. This salad kept surprisingly well. I expected the mangos to get icky after a day, but they didn't.
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Reviewer:

Suzy
Photo by Suzy
Cooking Level: Intermediate
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Jun. 16, 2007
This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy, and very tasty. I will definately make this one again.
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5 users found this review helpful

Reviewer:

DL
Photo by DL
Cooking Level: Professional
Home Town: Atlanta, Georgia, USA
Living In: Cocoa, Florida, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed: Jan. 20, 2006
Salad??? This would be an excellent relish to top chicken or fish. It would be great as a salsa for tortilla chips (if you add a jalapeno), but it just isn't a very good SALAD. It doesn't seem complete on its own.
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6 users found this review helpful

Reviewer:

Mrs Anderson
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The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed: Dec. 22, 2004
This recipe made enough for probably 12, not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise.
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7 users found this review helpful

Reviewer:

MONTYHOUSE
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