Mango & Jicama Salad – made with mangoes, jicama, carrots, lime juice, honey, ginger, chile pepper, cilantro, and peanuts for a fresh and zesty dish.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
There’s a funny story behind this Mango & Jicama Salad. It all started when my husband and I became obsessed with binge-watching Breaking Bad. You know that stage where you forget you have responsibilities, meals, or basic human needs? That was us. Mid-episode frenzy, I realized we hadn’t cooked or bought groceries in a while and needed something quick, light, and refreshing. Enter this salad. I rushed to the kitchen, armed with mangoes and jicama, and whipped up magic in a bowl. The acid from the lime juice, the sweet honey, the kick of chile—everything blended perfectly, just like how Walter White’s chemistry experiments came together (minus the legal risks). We enjoyed it so much, it might be the only thing that managed to pull us away from the TV… temporarily.
Why You’ll Love This Mango & Jicama Salad
This salad is like sunshine in a bowl! It boasts a beautiful balance of sweet, tangy, and spicy flavors that will excite your taste buds. It’s also incredibly versatile—you can enjoy it as a light appetizer, a refreshing side dish, or bulk it up with protein for a complete meal. Beyond flavor, it’s ridiculously easy to make, requires no cooking, and is perfect for hot summer days when turning on an oven feels cruel. Plus, who doesn’t love a salad that’s crunchy, vibrant, and absolutely Instagram-worthy?
Ingredient Notes
The ingredients in this salad are straightforward, but a few deserve special attention to really elevate the dish:
- Mangoes: Go for unripe mangoes—they’re slightly tart, firm, and provide the perfect contrast to the spice and sweetness in the salad.
- Jicama: This slightly sweet, crispy root vegetable is the salad’s secret weapon for crunch. Peel and slice it into matchstick pieces for the best texture.
- Carrots: Adding shaved ribbons of carrot not only boosts color but also adds a natural sweetness.
- Fresh Ginger: Grating your own ginger brings a zing that really brightens the salad—don’t skip this step.
- Chile Pepper: A small pinch of ground chile pepper provides just enough heat to keep the flavors exciting without overpowering the dish.
- Peanuts: Chopped peanuts on top add a savory crunch and a touch of nuttiness. Perfect for contrast!
How To Make This Mango & Jicama Salad
Making this salad is almost embarrassingly easy, but the results will have everyone thinking you spent hours. Here’s how:
- Step 1: Start by peeling and cutting the mangoes and jicama into thin matchsticks. Shave the carrots into ribbons using a vegetable peeler.
- Step 2: In a large mixing bowl, combine the mangoes, jicama, and carrots. Squeeze in the juice of one lime.
- Step 3: Add honey, freshly grated ginger, ground chile pepper, and a pinch of salt. Stir everything together until well combined.
- Step 4: Taste the mixture—if needed, add more lime juice or salt to balance the flavors to your liking.
- Step 5: Toss in the chopped cilantro and peanuts. Give everything one final stir and serve immediately.
Storage Options
This salad is best enjoyed fresh for maximum crunch and brightness. If you need to store it, transfer it to an airtight container and refrigerate for up to 2 days. Keep in mind, the peanuts may lose some of their crunch, so consider sprinkling fresh nuts on top when you’re ready to enjoy it again. Reheating isn’t necessary since this is a refreshing cold salad, making it a perfect low-maintenance recipe!
Variations and Substitutions
The best thing about this salad is how flexible it is! Here are a few of my favorite variations:
- Protein Boost: Add cooked, chilled shrimp or shredded chicken for a more filling meal.
- Fruit Swap: If mangoes aren’t in season, try swapping them with firm green apples for a similar tart crunch.
- Nut-Free: Skip the peanuts and sprinkle some toasted sunflower seeds for a nut-free alternative.
- Spicy: Add extra chile pepper or even drizzle it with a bit of sriracha for the spice lovers!
What to Serve with This Mango & Jicama Salad
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This vibrant salad pairs beautifully with a variety of dishes, making it the MVP of any meal spread.
- Grilled Shrimp Skewers: The smoky, charred flavors of shrimp are a natural complement to the bright, tangy salad.
- Coconut Rice: The creamy, slightly sweet rice balances the crisp and tangy salad perfectly.
- Fish Tacos: The salad can double as a topping, adding crunch and freshness to every bite.
FAQ
Q: Can I make this salad ahead of time?
A: Yes! You can prep the mango and jicama, but wait to add lime juice, cilantro, and peanuts until just before serving to maintain freshness and crunch.
Q: What if I can’t find jicama?
A: You can substitute with cucumber or even thinly sliced radishes for a similar crisp texture.
Q: Can I adjust the spice level?
A: Absolutely! Add more ground chile pepper for extra heat or omit it altogether for a milder version.
Mango & Jicama Salad
Ingredients
- 2 large unripe mangoes peeled & sliced into matchsticks
- 1/2 (0.5) jicama peeled & sliced into matchsticks
- 2 medium carrots peeled & shaved into strips with a vegetable peeler
- 1-2 (1.5) limes juiced
- 2 teaspoons (10 ml) honey
- 1 teaspoon (5 ml) freshly grated ginger
- 1 pinch kosher salt
- 1/4 teaspoon (0.25 teaspoon) ground chile pepper
- 1/2 cup (20 g) chopped cilantro
- 1/3 cup (45 g) chopped peanuts
Equipment
- Large Bowl
- Vegetable peeler
- Knife
Instructions
- In a large bowl, combine the mangoes, jicama, and carrots. Add the juice of 1 lime, honey, ginger, ground chile pepper, and salt; stir well to combine. Taste for seasoning, adding more lime or salt if necessary. Add the cilantro and peanuts, stir and serve.
Notes
For a heartier meal, add some cooked shrimp or chicken breast if you like.
