Marinated Mango and Jicama Salad
TIME/SERVINGS
Total: 20 mins
Active: 5 mins
Makes: 6 to 8 servings
By Aida Mollenkamp
One of my fondest street food memories from growing up in Los Angeles is getting mango on a stick with a squeeze of lime and a pinch of chile powder. This salad pays homage to that sweet, salty treat but is bolstered by the addition of jicama for crunch and mint for some freshness. Serve this up for a sweet snack, as part of a brunch spread, or even alongside some grilled fish for a change of pace.
Game plan: You can make this salad up to 1 day —just leave out the mint leaves and mix them in right before serving.
This recipe was featured as part of our New Year’s Day Brunch, as well as our Father’s Day Breakfast menu.
- 3 pounds mangoes (about 3 to 4 medium mangoes), medium dice
- 1/2 pound jicama small dice (about 1 small jicama)
- 1/4 cup packed fresh mint leaves, torn
- 2 tablespoons freshly squeezed lime juice (about 1 Lime:Lime:Lime:lime)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Combine all ingredients in a nonreactive mixing bowl and let sit at least 15 minutes or overnight before serving.
COMMENTS | ADD YOUR OWN
lovely--I love the mix of mango and jicama-very refreshing-the mint adds another dimension
Where's the rum?
the rum is in my stomach
A great recipe. I have tried similar ones. For mine I used semi ripe mangoes (Mangoes between the sourness and sweetness) with a firm body. Pineapple and pickel jalopenoes also work a similar magic. One tiny variation which might add a definite kick to the original recipe is to add sliced, pickled perl onions. Also raw (sour) mango shredded, cayenne pepper, and olive oil mixed together will come out amazingly delicious...
Yum, yum, yum! This recipe is light and refreshing and couldn't be easier to make. I toned down the spice for my boyfriend and tried a small batch with some dark rum which turned out to be pretty good.
I wonder if you could use this as an ingredient in a cold salad with chicken or shrimp? Thoughts?
Hi Aida can you dig up a recipe for Mangos en Escabeche (pickled)? Makes for nice salad when tossed with some tender greens.
sounds interesting and quite good
Eat_Nopal: I'll add it to our list of recipes. Thanks!
woooooooooooooooooooooooow.
*drooling*
almost lunchtime...
Great recipe. I have been making a similar salad for years. Actually before Jicama became more readily available. I have always enjoyed using mint in fruit salads with melons and other fruits. My friend would bring bags of mangos and avacados in so I had to come up with something different. I got tired of the sweet preparation and saw someone years ago add pepper to the fruit so this is what I came up with.
I like using mangos, avacado and seedless cucumber, I also use a little cayenne, salt, a little black pepper just a touch, lime juice and fresh mint.
I will have to try this jicama in this one. I have used it in other recipes but not with mango.
Thx
Finding this recipe in the right hand column was perfect timing. The mint plant I got from my neighbor was overwhelming the pot it was in. Since I wanted a double recipe, one plant equals 1/2 cup packed leaves. Substituted a chipotle and urfa biber for cayenne. Very well received at work. To calm it down a little some folks had it with yogurt cream.