I LOVED this salad. I served it with grilled chicken tandoori kabobs. The mangos we got were nice and sweet, which makes a big difference. I left out the carrots just because I don't like them, but we didn't reduce the amount of the other spices (zest, raspberry vinegar, etc.) that went in. Also, we cut the ingredients cubed vs. julienne - just a different texture. It did taste better the 2nd day - very refreshing because of the mint and crunchy jicama, sweet because of the mango and tangy because of the vinegar.
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I LOVED this salad. I served it with grilled chicken tandoori kabobs. The mangos we got were...