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Marinated Mango and Jicama Salad Recipe

Marinated Mango and Jicama Salad
Difficulty: Easy | Total Time: 20 mins | Active Time: | Makes: 6 to 8 servings

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, with jicama added for crunch and mint for some freshness. Serve this up for a 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 one day ahead without the mint leaves—just mix them in right before serving.

This recipe was featured as part of both our New Year’s Day Brunch and our Father’s Day Breakfast menus.

INGREDIENTS
  • 3 pounds mangoes (about 3 to 4 medium mangoes), medium dice
  • 1/2 pound jicama (about 1 small jicama), small dice
  • 1/4 cup packed fresh mint leaves, torn
  • 2 tablespoons freshly squeezed lime juice (from about 1 lime)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
INSTRUCTIONS
Combine all ingredients in a nonreactive mixing bowl and let sit at least 15 minutes or overnight before serving.
    Write a review | 15 Reviews

  • Salad? Salsa? Side Dish? This sounds really awesome!!!

  • A Mexican acquaintance gave me a similar recipe. It's great with the addition of cucumbers, especially the seedless Persian kind. Also best with the little yellow Mexican mangos.

  • perfect combos...served on the maui lanai

  • 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.

  • 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

  • woooooooooooooooooooooooow.
    *drooling*
    almost lunchtime...

  • Eat_Nopal: I'll add it to our list of recipes. Thanks!

  • sounds interesting and quite good

  • Hi Aida can you dig up a recipe for Mangos en Escabeche (pickled)? Makes for nice salad when tossed with some tender greens.

  • I wonder if you could use this as an ingredient in a cold salad with chicken or shrimp? Thoughts?

  • 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.

  • 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...

  • the rum is in my stomach

  • Where's the rum?

  • lovely--I love the mix of mango and jicama-very refreshing-the mint adds another dimension

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