Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut limes in wedges and squeeze out the juice into a large bowl.

Peel the jicama and thinly slice and then julienne, or slice on a mandolin.

Peel the mango and thinly slice. Julienne the slices.

Measure out the sugar and salt into the bowl of lime juice.

Wearing gloves, cut the top off of the pepper and cut in half. Remove the seeds for a milder spice, or leave in for a punch. Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the pepper and add to the bowl with the sugar and lime juice.

Stir the sugar, lime juice, chillies and salt together well to dissolve sugar. When the sugar has dissolved, and doesn’t feel grainy, add julienned jicama and mango and toss well. Let sit at least half an hour before serving.