Jicama and mango salad with chili (Ensalada de jícama con mango)

1. Peel the jicama and cut into thin, matchstick-sized batons. If you have no jicama, kohlrabi is just as crunchy.

2. Peel the mango, cut the flesh off along the stone and cut it into thin strips too.

3. Halve the cucumber, scrape out the seedy centre with a teaspoon and cut into batons.

4. In a bowl, combine the jicama, mango and cucumber and drizzle with lime juice.

5. Sprinkle with chili powder, a pinch of salt and roughly chopped coriander, then toss gently.

6. Serve immediately, cold – it's an excellent partner for grilled meat and fish.

Tip: Mexican street vendors use a chili-lime salt called Tajín here – if you have it, sprinkle that on instead of the chili powder and salt.