This mango jicama salad has become one of our go-to warm-weather potluck recipes. In Mexico, it's common to serve cut fruit like mango, melon, and papaya with mild ground chilis for dipping. They're definitely on to something!
Everyone loves this recipe and it's so refreshing! You can't beat the satisfying crunch of jicama. The other reason it is a potluck favorite is that it's vegan, gluten-free, and also free of most major allergens.
Don't feel limited to serving this Mango Jicama Salad with Mexican food. It makes a refreshing side to almost any cookout meal. Try it with burgers.
Mango Jicama Salad
A refreshing side on a hot summer day!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Diet: Vegan
Servings: 6
Calories: 134kcal
- 1 medium jicama about 1 pound, peeled and cut into strips or diced
- 2 small cucumbers peeled, seeded, and cut into strips or diced
- 3 medium mangoes peeled and cut into strips or diced
- 1/4 cup fresh cilantro chopped
- 2 teaspoons Tajin seasoning or mild ground chilies like ancho
- 2 limes juiced
- salt to taste
Prepare jicama, cucumbers, and mangoes. Cut into sticks or dice, your choice. Both present nicely.
Combine all ingredients and chill before serving. If using Tajin seasoning, you'll probably need less salt. It'll be juicy, so serve with a slotted spoon.
Tajin seasoning can be found at many grocery stores with an international section. Ancho chili powder is a good substitute for this mango jicama salad recipe. Any other mild to medium chili powder will also be nice.
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Calories: 134kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 507mg | Potassium: 500mg | Fiber: 8g | Sugar: 19g
This Mango Jicama Salad recipe gets compliments every time we make it. Have you tried it? We'd love to hear about your experience below.
