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mango jicama salad

Mango Jicama Salad

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  • Author: Chef Lisa @ A Pinch of Salt Lake
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: salad
  • Method: fresh


This refreshing mango jicama salad is the perfect side this summer. Enjoy it with grilled meat or bring it to a potluck.



  • 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)


  • 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


  1. Peel and cut jicama into matchstick-size pieces, using a mandoline or knife. 
  2. Cut the orange bell pepper, mango, red onion, radishes and cilantro.
  3. In a medium serving bowl, toss the fruit and vegetables together. 
  4. Zest the lime, then juice. 
  5. In a small bowl, mix together the dressing ingredients.
  6. Add the dressing to the mango jicama salad and refrigerate for 30 minutes to allow the flavors to marry.
  7. Serve cool or at room temperature.


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.