This refreshing mango jicama salad is the perfect side this summer. Enjoy it with grilled meat or bring it to a potluck.
If you are planning a cookout this Memorial day—look no further than this beautiful crunchy salad that pairs wonderfully with so many meats. I’ve posted a delicious crunchy mango jicama slaw which is a sweeter version than this salad.
The radish adds a sharp bite to the sweet soft mango pieces. Orange bell pepper pieces have a crunch and mellow bite. They add beautiful color contrast to the red radish and onion pieces, and the sweet yellow mango contrasts with the bright white of the jicama and the vivid green of the cilantro.
Altogether, this salad is a feast for the eyes and taste buds. The lime zest adds a zing to the dressing and a speck of green to the salad.
Cutting Mangos
Mangos are a great fruit that gives a tropical flair to this mango jicama salad. Learn about choosing mangos in this post for Mango Avocado Guacamole.
Cutting a mango takes a bit of skill. The important thing to remember is that the fruit has a thin hard oval pit that runs the length of mango from the stem end to the opposite blunt end.
I cut a mango by holding the mango with the stem end nearest to me. Make a slice about 1/2” from the right side of the stem and repeat the cut on the left side of the stem.
Use a paring knife to whittle the soft flesh from the pit. Then peel the skin from the two side pieces and then cut the mango into pieces as well.
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Mango Jicama Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: fresh
Description
This refreshing mango jicama salad is the perfect side this summer. Enjoy it with grilled meat or bring it to a potluck.
Ingredients
- 5 ounces jicama, peeled and cut into matchstick pieces, (about 2 cups)
- 1 mango, peeled and cut into cubes, (about 1 cup)
- 1/2 orange bell pepper, cut into matchstick pieces, (about 1 cup)
- 1/4 red onion, peeled and cup into small pieces (about 1/2 cup)
- 12 radishes, sliced into matchstick pieces (about 3/4 cup)
- 1/2 cup cilantro leaves, chopped, (about 1/4 bunch)
Dressing
- 1 lime, zested and juiced (2 teaspoons lime zest and 2 tablespoons lime juice)
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- Pinch of smoked paprika
Instructions
- Peel and cut jicama into matchstick-size pieces, using a mandoline or knife.
- Cut the orange bell pepper, mango, red onion, radishes and cilantro.
- In a medium serving bowl, toss the fruit and vegetables together.
- Zest the lime, then juice.
- In a small bowl, mix together the dressing ingredients.
- Add the dressing to the mango jicama salad and refrigerate for 30 minutes to allow the flavors to marry.
- Serve cool or at room temperature.
Notes
Jicamas range in weight from 1/2 to over 1 pound. Look for a smaller-sized vegetable that is heavy for its size. The large jicamas can be dry and starchy rather than crisp inside. Store any leftover jicama wrapped in an air-tight container and refrigerated for up to 1 week.
What to Make with Mango Jicama Salad
If you are trying to plan your Memorial Day menu, here are a few ideas:
For a showstopping entree, how about Smoked Tomahawk Steak
You can’t go wrong with Smoke Tri Tip
Or Rotisserie-Style Whole Chicken
Or if you are in the mood for burgers try Mama Mia Burgers
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