• Jicama 1 lb
  • 2 Tbsp Chamoy Mega® Picosito 1L
  • 1/2 per piece Lime wedge
  • 1 pinch Salt
  • 1 Tbsp Chilli powder
  • 6 Small Popsicles wooden sticks


  1. Peel and slice jicama 1 centimeter thick and insert on bottom of each slice a wooden popsicle stick
  2. Cover jicaleta in Chamoy Mega® Picosito and sprinkle chilli powder. Add few drops of lime juice and season with a small pinch of salt
  3. Enjoy cold
Download Recipe


Scroll to Top