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Simple Mango Salad with Jicama, Cilantro and Lime – a quick healthy summer slaw, refreshing and light, perfect with grilled fish or seafood. 

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

  1. Peel and grate jicama – use a Cuisinart with a grater attachment or use a box grater. You’ll need about 2 cups.
  2. Peel and grate the unripe mango, same as above. You’ll need about 2 cups.
  3. Place all ingredients in a bowl, toss, adjust seasonings to taste, adding more jalapeno to taste.
  4. If using a very green mango, consider adding a little sugar, or honey to balance lime.

Jicama Mango Slaw with Cilantro and Lime - a quick healthy detoxing summer salad, super refreshing and light, perfect with grilled fish or seafood | www.feastingathome.com

 

If making the Mango Salad ahead, wait to dress until right before serving.

Jicama Mango Slaw with Cilantro and Lime - a quick healthy detoxing summer salad, super refreshing and light, perfect with grilled fish or seafood | www.feastingathome.com

 

Enjoy the mango salad and let us know what you think  the comments below.

What to serve with Mango Salad

Grilled Chipotle Chicken

Grilled Shrimp Skewers with Pineapple

Chipotle Portobello Tacos (Vegan!)

Rajas Tacos

Refreshing Mango Salad with Jicama, Cilantro and Lime - a quick, healthy summer salad, refreshing and light, perfect with grilled fish or seafood!

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

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Mango Salad with Jicama and Lime


Description

A simple refreshing recipe for Mango salad with jicama, jalapeno and lime- the perfect side to summer barbecues!


Ingredients

Units Scale
  • 1 medium-large jicama -2 cups grated
  • 12 very firm or green mangos ( unripe mango)- 2 cups grated
  • 1/4 cup thinly sliced red onion ( or sub 3 scallions, sliced)
  • 12 tablespoons jalapeno, finely chopped ( optional, and more to taste)
  • 1/41/2 cup chopped cilantro
  • 1 lime- juice and zest ( about 1/8 cup)
  • 1/2 an orange juice (about 1/8 cup)
  • 12 tablespoons olive oil
  • salt and pepper to taste
  • sugar or honey to taste.

Instructions

  1. Peel and grate jicama in a Cuisinart with grater attachment or use a box grater.
  2. Peel and grate the mango, same as above.
  3. Place all ingredients in a bowl, toss, adjust seasonings to taste.
  4. 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

Keywords: mango salad with jicama, Jicama Salad, mango salad,

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Comments

  1. 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.

    1. Hi, yes, it is not a make-ahead salad. I find that slightly unripe mangos work best here- I will note the recipe. 🙂

  2. 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!

  3. 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!

  4. 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!

  5. Been trying to find this way of eating for awhile diary /wheat not so good looking ford to your recipients ?❤️??

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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