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.

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Mango Jicama Salad
mango jicama salad
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Course Salad
Cuisine Mexican
Servings
Ingredients
Course Salad
Cuisine Mexican
Servings
Ingredients
mango jicama salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare jicama, cucumbers, and mangoes. Cut into sticks or dice, your choice. Both present nicely.
  2. 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.
Recipe 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 Facts
Mango Jicama Salad
Amount Per Serving
Calories 134 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 507mg 21%
Potassium 500mg 14%
Total Carbohydrates 33g 11%
Dietary Fiber 8g 32%
Sugars 19g
Protein 2g 4%
Vitamin A 20%
Vitamin C 115%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Laura Nunemaker

About the Author

Laura Nunemaker

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

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