1/2 pound Oro Blanco peeled and chopped
1 medium Jicama
1 cup Organic Mango peeled seed removed and diced 1/4 inch
1/4 cup Red onion diced 1/8 inch
Pico de Gallo Seasoning to taste
2 tablespoons Lime Juice
1/4 cup Cilantro leaves chopped
Peel the jicama including the fibrous layer just beneath the skin.
Slice the flesh into ¼ inch pieces.
Then dice the jicama into 1/8 inch pieces.
Place in a bowl.
Combine remaining ingredients and mix thoroughly.
Allow to chill 2 hours before serving.