Simple Mango Salad with Jicama, Cilantro and Lime – a quick healthy summer slaw, refreshing and light, perfect with grilled fish or seafood.
This Mango Salad with Jicama, Cilantro and Lime – is a quick healthy summer salad that is refreshing, light and delicious with grilled fish or seafood, or my favorite, these Pineapple Chipotle Shrimp Skewers.
If you have a Cuisinart with a grater attachment, it is especially easy and can literally be made in 15 minutes. Hand grating takes a little longer, but it’s totally doable and I’ve done it both ways.
Ingredient Tips:
Make sure to pick out a very firm mango ( slightly unripe) for easier grating – a perfectly ripe mango will not work here and will just get mushy.
Green mangos are great too … see the notes in the recipe.
How to make the Mango Salad
- Peel and grate jicama – use a Cuisinart with a grater attachment or use a box grater. You’ll need about 2 cups.
- Peel and grate the unripe mango, same as above. You’ll need about 2 cups.
- Place all ingredients in a bowl, toss, adjust seasonings to taste, adding more jalapeno to taste.
- If using a very green mango, consider adding a little sugar, or honey to balance lime.
If making the Mango Salad ahead, wait to dress until right before serving.
Enjoy the mango salad and let us know what you think the comments below.
What to serve with Mango Salad
Grilled Shrimp Skewers with Pineapple
Chipotle Portobello Tacos (Vegan!)
Life is good here. Catering, kayaking, camping, trying to live a more balanced life with work and play. And you know what? For the first summer in ages, I feel really good. Not overwhelmed. Not stressed. Not tired.
Sun-kissed and relaxed.
Here’s wishin’ the same for you. xo
More recipes you may like:
- Jicama Salad with Mango, Cucumber, Avocado, Lime and Aleppo
- Cabbage Mango Slaw
- Shrimp Tacos with Mango Cabbage Slaw
- Plum Salad with Jicama & Cucumber
- Kohlrabi Slaw with Cilantro, Jalapeño and Lime
- Mexican Slaw with Cilantro and Lime
Mango Salad with Jicama and Lime
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6
- Category: Salad
- Method: Tossed
- Cuisine: Vegan
- Diet: Vegan
Description
A simple refreshing recipe for Mango salad with jicama, jalapeno and lime- the perfect side to summer barbecues!
Ingredients
- 1 medium-large jicama -2 cups grated
- 1–2 very firm or green mangos ( unripe mango)- 2 cups grated
- 1/4 cup thinly sliced red onion ( or sub 3 scallions, sliced)
- 1–2 tablespoons jalapeno, finely chopped ( optional, and more to taste)
- 1/4– 1/2 cup chopped cilantro
- 1 lime- juice and zest ( about 1/8 cup)
- 1/2 an orange juice (about 1/8 cup)
- 1–2 tablespoons olive oil
- salt and pepper to taste
- sugar or honey to taste.
Instructions
- Peel and grate jicama in a Cuisinart with grater attachment or use a box grater.
- Peel and grate the mango, same as above.
- Place all ingredients in a bowl, toss, adjust seasonings to taste.
- If using a very green mango, consider adding a little sugar, or honey to balance lime.
Notes
Make sure the mango is not ripe- make sure it is firm.
Nutrition
- Serving Size: ½ cup
- Calories: 149
- Sugar: 5 g
- Sodium: 107 mg
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 17.7 g
- Fiber: 6.6 g
- Protein: 7.9 g
- Cholesterol: 0 mg
It was great when I first made it, but it wilted down to half the portion quite quickly. Totally not a salad to make ahead it absolutely cannot stand through a hot evening by the bbq. I used a julienne peeler for the jicama and mango, and maybe that caused the salad to get limp and soggy quick. The citrusy dressing got diluted quite early in the evening, and the guests tried it out of curiosity, but it mostly left untouched.
Hi, yes, it is not a make-ahead salad. I find that slightly unripe mangos work best here- I will note the recipe. 🙂
Loved this recipe! I made it as the side salad for my pork roast dinner and it was a wonderful add with the crunch and tang, my guest loved it and he is typically not a slaw fan at all. I added a little honey to the dressing and glad I did. Thank you for this delicious recipe!
Amazing salad! Love the crunch from the jicama & spicy-ness from the chili. It’s an explosion of flavors! I definitely want to do it again! Specially now that it’s mango season. Thanks!
Thanks Lorraine!
The heading mentions cilantro, and then the recipe doesn’t mention it at all. ??? I love cilantro and will just use my judgment. Really want to try this recipe!
Sorry annoy that- and thanks for mentioning it….all fixed!
Glek, Im hungry after read this post.
Thanks for sharing.
Been trying to find this way of eating for awhile diary /wheat not so good looking ford to your recipients ?❤️??
Thanks Sue, Happy you are here!
Im so glad you are here Sue,thanks for signing up!