This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. The crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.
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1/2 cup cubed jicama
1 tablespoon plus 1 teaspoon fresh lime juice
2 large ripe avocados
1/2 teaspoon salt
1 clove garlic, smashed
2 small scallions, chopped
1 pinch chili powder
Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.
Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt and garlic and mix. Stir in the scallions.
Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.