Fresh and Crunchy Jicama and Mango Salad

July 17, 2013

Jicama and mango salad is a fresh and crunchy dish perfect for hot weather.  Jicama, also known as a Mexican turnip, is a starchy vegetable that is commonly enjoyed with chile powder, lime juice and salt.  It is available at most supermarkets or Latin markets.  When paired with sweet sliced mango, this jicama salad is a match made in food heaven.

Jicama and Mango Salad


1 medium jicama, peeled and sliced into matchsticks about 2-3 inches long
1/2 medium mango, peeled and thinly sliced
1 small carrot, peeled and thinly sliced
1/4 cup roughly chopped dry roasted peanuts
1/4 cup freshly squeezed lime juice
4 tablespoons fish sauce
1/4 teaspoon finely minced garlic
1 teaspoon brown sugar
1 tablespoon cold water
1/2 teaspoon sriracha hot chili sauce
fresh mint leaves, thinly sliced


Gently toss together jicama, carrots, mango and mint in a large bowl.

Whisk fish sauce, lime juice, garlic, brown sugar, water and hot chili sauce in a small bowl.

Taste and adjust to your liking.

Toss with prepared jicama blend until coated. Leave to sit in the refrigerator for 5-10 minutes to allow flavors to meld.

Plate and sprinkle with peanuts and additional mint, if desired.



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