Mango Jicama Salad

April 12, 2017

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.

Mango Jicama Salad

Course: Salad
Cuisine: Mexican
Servings: 6
Calories: 134kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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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Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.

Nutrition

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
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Laura Nunemaker

About the Author

Laura Nunemaker

vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.

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