Refreshing Mango Jicama Salad: A Perfect Summer Side Dish
Mango jicama salad combines two incredible ingredients to create a refreshing, vibrant dish that’s both nutritious and delicious. This bright and zesty salad features crunchy jicama, juicy sweet mangoes, and colorful vegetables tossed in a simple lime dressing. The contrasting textures and flavors make this jicama and mango salad an ideal accompaniment to any summer meal. With its sweet, tangy, and slightly spicy profile, this easy-to-prepare dish will quickly become a family favorite.
A Versatile Summer Staple
What makes this mango slaw recipe so special is its versatility. You can serve it as a light lunch, a vibrant side dish, or even as a topping for grilled fish or tacos. The jicama slaw recipe comes together in minutes with no cooking required, making it perfect for hot summer days when you want something cool and refreshing. The combination of crisp jicama, sweet mango, and zesty lime juice creates a flavor explosion that will transport your taste buds straight to a tropical paradise.
Fresh Ingredients for Mango Jicama Salad
The Stars of the Show
- 1 cup jicama, diced
- 1 cup mango, diced
- 1 red bell pepper, diced
- 2 tablespoons red onion, diced
- 1/4 cup cilantro, minced
- 1/2 to 1 Serrano chili, seeded and finely diced
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Understanding the Key Components
The star ingredients in this jicama coleslaw recipe deserve special attention. Jicama is a root vegetable with a crisp, slightly sweet flavor similar to an apple but less sweet and more neutral. It maintains its crunch even when dressed, making it perfect for salads. Mangoes add tropical sweetness and a beautiful golden color to the salad, while the Serrano chili provides a gentle heat that can be adjusted to your preference. The fresh lime juice brightens everything up and ties all the flavors together beautifully.
How to Make Perfect Mango Jicama Salad
Simple Preparation Steps
- Prepare the jicama by peeling off the brown skin completely and then dicing it into small, uniform cubes (about 1/2 inch).
- Dice the ripe mango into similar-sized pieces as the jicama for consistent texture throughout the salad.
- Dice the red bell pepper into small pieces similar in size to the jicama and mango.
- Finely dice the red onion and mince the fresh cilantro.
- Carefully remove seeds from the Serrano chili (wear gloves if sensitive to spice) and finely dice it.
- In a medium bowl, combine all of the prepared ingredients.
- Drizzle with fresh lime juice and olive oil.
- Sprinkle with kosher salt and toss everything together until well mixed.
- The salad can be served immediately or chilled for 30 minutes to allow flavors to meld.
The Perfect Timing
While this jicama salad recipe can be served right away, allowing it to rest for about 30 minutes helps the flavors develop more fully. The lime juice will slightly soften the vegetables while maintaining their crunch, and the flavors will blend together beautifully. This makes it an excellent make-ahead option for entertaining or meal prep.
Tips & Variations for the Best Mango Jicama Salad
Ingredient Swaps and Additions
- For a sweeter version of this jicama mango salad, add a tablespoon of honey to the dressing.
- Substitute pineapple for mango if you prefer or can’t find ripe mangoes.
- Add diced avocado just before serving for a creamy element that balances the crunch.
- For additional protein, toss in some black beans or cooked quinoa to make this a complete meal.
- If Serrano chilies are too spicy, substitute with jalapeño (milder) or omit entirely for a kid-friendly version.
- Add a teaspoon of cumin for a more complex flavor profile that works well with Mexican-inspired meals.
- Try using half lime juice and half orange juice for a different citrus flavor that complements the mango beautifully.
Texture and Flavor Enhancements
Texture is key in this mango slaw, and getting the right size for your ingredients makes a big difference. For the best texture in your jicama salad recipes, aim for uniform, small dice on all ingredients – about 1/2 inch cubes work perfectly. This ensures you get a bit of everything in each bite and makes the salad easier to eat.
For added texture and flavor, consider topping your salad with toasted pepitas (pumpkin seeds) or slivered almonds just before serving. The nutty crunch adds another dimension to this already texturally exciting salad with jicama.
Salad Dressings That Pair Well With This Salad
Complementary Flavor Profiles
- Honey Lime Vinaigrette: The sweetness of honey perfectly complements the natural sweetness of the mango while the lime enhances the citrus notes already present in the salad.
- Chili Lime Dressing: For those who enjoy more heat, a dressing with additional chili flavor works wonderfully with the tropical elements in this mango jicama slaw.
- Creamy Avocado Dressing: A creamy element can balance the crunchiness of jicama. Blend ripe avocado with lime juice, cilantro, and a touch of garlic for a velvety contrast to the crisp vegetables.
- Cilantro Lime Vinaigrette: Double down on the cilantro flavor by making a simple herb-forward dressing that amplifies the fresh, bright notes in your salads with jicama.
While the simple lime and olive oil dressing included in the recipe is perfect as is, these alternative options can help you customize the flavor to match your meal or preferences. Each of these dressings maintains the bright, fresh character of the salad while adding their own unique twist.
What to Serve With This Salad
Perfect Pairings for a Complete Meal
This vibrant mango jicama salad makes an excellent accompaniment to many dishes. Here are some suggestions for creating a complete meal:
Grilled Proteins: The cool, crisp nature of this salad pairs beautifully with Garlic Butter Grilled Shrimp or Grilled Lemon Herb Chicken, creating a perfect balance of flavors and textures.
Tacos and Mexican Dishes: The tropical flavors in this jicama and mango salad complement Grilled Chicken Street Tacos beautifully, adding freshness and crunch to each bite.
Grain Bowls: Create a nutritious bowl by pairing this salad with Cilantro Lime Rice and your protein of choice for a complete, balanced meal.
Sandwiches: Serve alongside a Chicken Quesadilla or sandwich for a light lunch that doesn’t feel heavy but still satisfies.
Grilled Fish: The tropical notes in the salad complement grilled fish perfectly, especially lighter varieties like tilapia, mahi-mahi, or sea bass.
The bright, refreshing quality of this jicama mango salad makes it an ideal counterpoint to richer, more substantial main dishes, bringing balance to your meal.
Storage Tips for Mango Jicama Salad
Keeping Your Salad Fresh
This mango jicama salad stays crisp and delicious when properly stored. For best results:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- The jicama will maintain its crunch even when dressed, but the salad is most vibrant within the first 24-48 hours.
- If making ahead for meal prep, consider storing the dressing separately and combining just before serving.
- Give the salad a gentle toss before serving if it’s been refrigerated to redistribute the dressing.
- If you notice excess liquid accumulating at the bottom of your container, simply drain it off before serving to prevent your salad from becoming soggy.
The high water content in both jicama and mango means this salad stays refreshing even after a day or two in the refrigerator, making it an excellent option for meal prep or make-ahead entertaining.
FAQs About Mango Jicama Salad
How do I pick the best jicama for my salad?
Look for jicama that feels firm and heavy for its size, with dry roots and no soft spots. The skin should be relatively smooth without major blemishes or shriveling. Medium-sized jicama (about the size of a large apple) tends to be sweeter and less fibrous than very large ones.
Can I make mango jicama salad ahead of time?
Yes! This salad holds up remarkably well. You can prepare it up to 24 hours in advance, though it’s best within the first 8 hours. The jicama stays crisp even when dressed, making this an excellent make-ahead option for gatherings or meal prep.
What’s the best way to cut jicama for this salad?
For the best texture in your jicama coleslaw recipe, first peel the brown skin completely using a sharp knife (a vegetable peeler often isn’t strong enough). Then cut it into manageable pieces and dice into uniform 1/2-inch cubes. The uniform size ensures consistent texture throughout the salad and makes it easier to eat.
Conclusion
A Refreshing Addition to Your Recipe Collection
This mango jicama salad is more than just a side dish—it’s a celebration of fresh, vibrant ingredients that come together to create something truly special. The combination of crunchy jicama and sweet mango creates a textural and flavor experience that’s hard to beat. Whether you’re hosting a summer barbecue, looking for a healthy lunch option, or simply trying to incorporate more fresh vegetables into your diet, this jicama mango salad delivers on all fronts.
The beauty of this simple recipe lies in its versatility and adaptability. Feel free to adjust the heat level, add your favorite proteins, or experiment with different dressings to make it your own. I hope this refreshing salad brings a burst of tropical flavor to your table and becomes a staple in your recipe collection!
Other Salads to Try
Fresh and Crunchy Mango Jicama Salad
Ingredients
Equipment
Method
- In a medium bowl, combine all ingredients and mix well until evenly coated with dressing.
- Serve immediately or chill for 30 minutes to allow flavors to develop.
Notes
- For a milder version, reduce or omit the Serrano chili.
- Add diced avocado just before serving for extra creaminess.
- Store in an airtight container in the refrigerator for up to 3 days.
- For best results when making ahead, add the dressing just before serving.
