Jicama and Mango Salad with Lime Dressing

Jicama and Mango Salad with Lime Dressing

Crisp jicama and juicy mango meet a tangy lime dressing with a hint of chile heat.

Total 20 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This refreshing salad pairs crunchy, mildly sweet jicama with ripe mango and a bright lime-chile dressing. Inspired by Mexican street-side fruit cups, it works well as a light side for grilled meats or as a palate-cleansing starter on warm days.

Ingredients

  • 1 jicama, peeled and cut into thin matchsticks (about 3 cups)
  • 2 ripe mangoes, peeled and cut into thin strips
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 cup crumbled queso fresco (optional)

Method

  1. Peel the jicama and cut into thin matchsticks, about 1/8-inch thick. Place in a large mixing bowl.

  2. Peel the mangoes and slice the flesh away from the pit into thin strips. Add to the bowl with the jicama.

  3. Add the sliced red onion, chopped cilantro, and jalapeño slices to the bowl.

  4. In a small bowl, whisk together the lime juice, honey, olive oil, chili powder, and salt until combined.

  5. Pour the lime dressing over the salad and toss gently to coat all the ingredients evenly.

  6. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.

  7. Sprinkle with crumbled queso fresco, if using, and serve chilled or at room temperature.

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Jicama and Mango Salad with Lime Dressing

This refreshing salad pairs crunchy, mildly sweet jicama with ripe mango and a bright lime-chile dressing. Inspired by Mexican street-side fruit cups, it works well as a light side for grilled meats or as a palate-cleansing starter on warm days.

20 min 4 servings 165 cal

Ingredients

  • 1 jicama, peeled and cut into thin matchsticks (about 3 cups)
  • 2 ripe mangoes, peeled and cut into thin strips
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 cup crumbled queso fresco (optional)

Method

  1. 1

    Peel the jicama and cut into thin matchsticks, about 1/8-inch thick. Place in a large mixing bowl.

  2. 2

    Peel the mangoes and slice the flesh away from the pit into thin strips. Add to the bowl with the jicama.

  3. 3

    Add the sliced red onion, chopped cilantro, and jalapeño slices to the bowl.

  4. 4

    In a small bowl, whisk together the lime juice, honey, olive oil, chili powder, and salt until combined.

  5. 5

    Pour the lime dressing over the salad and toss gently to coat all the ingredients evenly.

  6. 6

    Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.

  7. 7

    Sprinkle with crumbled queso fresco, if using, and serve chilled or at room temperature.