Jicama And Mango Pound Cake

1. 1

   Sprinkle a pound cake mold with water. Remove the excess and cover the inner side of the mold with plastic wrap.

2. 2

   Place a layer of jicama in the mold by pressing it against all of the inner sides.

3. 3

   Sprinkle the lemon juice evenly in the mold and fill completely with the mango.

4. 4

   Cover the pound cake with the plastic wrap and let it sit in the freezer for 1 hour.

5. 5

   Mix the worcestershire sauce, hot sauce, and lemon juice in a small bowl.

6. 6

   Unmold and serve on a plate with the dressing on top, and the roasted peanuts for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.