Jicama Mango Salad with Lime Vinaigrette

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Jicama mango salad is paired with a fresh lime vinaigrette to make an easy, light and refreshing Summer salad. Savory and sweet with just a bit of heat, this salad is packed with flavor, essential vitamins and minerals, and good-for-you fiber, a whopping 32 grams just for the jicama alone!

jicama salad with mango, red onions, peppers and jalapeno on a white platter

I love creating salads with unique ingredient combinations and that have some weight to them. They feel light but end up being very satiating when packed with fiber and water! My stone fruit salad is a perfect example of this!

This Jicama Salad is more than just a delicious dish; it’s a nutritious powerhouse that brings together the best of both worlds—flavor and health. And it tastes oh so good with my pan seared mahi mahi! A perfect Summer dinner that transports you to a lovely tropical vacation!

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You’re going to love this jicama salad!
Jicama – what is it?
Ingredients needed for jicama mango salad
Step-by-step directions to prepare jicama salad with mango
What does jicama taste like?
Other jicama salad FAQ’s
Want a FREE Protein Guide?
Health and nutrition, what is jicama good for?
Looking for more delicious salads?
Jicama Mango Salad

You’re going to love this jicama salad!

A unique combination of ingredients that hits both sweet and savory flavor profiles, with the perfect amount of heat! This delicious salad is peak summer or tropical island vacation vibes!
Nutritious and healthy, without being bland and boring! Between all the ingredients, this salad is packed essential vitamins, nutrients and fiber.
Can be made quickly and conveniently by purchasing pre-peeled and cut jicama and mango slices, sold at most major grocery stores.
A delicious homemade lime vinaigrette you can adjust taste to your preferences and have extra on hand for other tasty salads.

Jicama – what is it?

Jicama is a root vegetable with thick, brown skin and white flesh, and is also known as the Mexican turnip or yam bean. It boasts a unique texture and subtle flavor. It’s very crispy and crunchy and has a slightly sweet, nutty taste and can be eaten raw or cooked.

It’s a low-calorie, nutrient-dense food that’s packed with fiber (32 grams for 1 medium jicama), vitamin C, and a host of other essential nutrients. The jicama plant grows mostly in Mexico and Central America on a long vine.

ingredients to make a jicama and mango salad on a serving platter

Ingredients needed for jicama mango salad

1 small jicama, cut into thin slices. Picking up a pre-peeled jicama at stores like Trader Joe’s is an easy way to cut down on prep time.
1 large mango, cut into thin slices. You can often find pre-peeled and pre-sliced mango as well, saving yourself even more time!
¼ Red onion, thinly sliced. Make sure to check my tip below to help cut down on the sharpness of red onion!
Cilantro, about 2 tablespoons finely chopped. It adds a bit of fresh herbiness and green garnish, but not enough to detract.
Jalapeno pepper, seeded and very thinly sliced, almost paper thin. If you have a mandolin, this is a great time to break it out to get really nice thin slices. You can adjust the quantity to your liking and the heat of your particular jalapeno (they can vary so much!). I used about 10-15 slices in my salad because this jalapeno was very spicy!
About 2 tablespoon roughly chopped cilantro
Tajin, the sour and spicy seasoning is perfect to finish off this dish and highlight the ingredients of the jicama mango salad.

For the zesty lime vinaigrette

Olive oil, ¼ cup
Fresh squeezed lime juice, ¼ cup
Honey or maple syrup, about 2 tablespoons
Apple cider vinegar or a similar, like white wine vinegar, 1 tablespoon
A pinch of cayenne and about ¼ teaspoon of salt, adjust to taste

Step-by-step directions to prepare jicama salad with mango

Prep veggies and mango: Start by thinly slicing all the ingredients to about ⅛″ thickness. To take some of the bite out of the red onion so they’re milder, submerge them in ice water and allow them to soak for at least 5 minutes.

Make the vinaigrette: Add the lime juice, maple syrup, vinegar and spices to a small bowl and whisk. Gently stream in the olive oil and whisk together. Or conversely, you can add all ingredients to a lidded container like a mason jar, seal and shake vigorously till mixed well.

sliced fresh salad ingredients tossed in a white serving bowl

Make the jicama mango salad: Add all salad ingredients to a large bowl.

lime vinaigrette being poured on a jicama salad

Dress: Begin by adding about ¼ cup of the lime vinaigrette. Toss well, taste, then add more dressing if needed to suit your taste preferences.

sliced jicama, mango, bell peppers and red onions tossed in a large white serving bowl

Once the jicama mango salad is tossed well, plate on a serving platter and sprinkle with Tajin seasoning. Serve immediately, storing any leftovers in a air proof container in the fridge for up to 3 days. The heartiness of the veggies and the mango allow it to stay fresh, even when dressed, for a few days. No wilty, soggy greens in this jicama salad!

What does jicama taste like?

Jicama has a unique taste, often described as a cross between an apple and a water chestnut. Its flavor is mildly sweet and slightly nutty, with a crisp, juicy texture that makes it refreshing and versatile. The subtle sweetness of jicama pairs well with both savory and sweet dishes, making it a popular ingredient in salads, slaws, and even as a healthy snack on its own.

jicama mango salad on a white serving dish

Other jicama salad FAQ’s

Is jicama a starch?

Yes, jicama is a starchy root vegetable, and can be classified as a carbohydrate macronutrient. It is very low in calories and fewer carbohydrates than a potato, because of its high water content. Because it is a starch, it is rich in fiber and also has a lot of essential vitamins and minerals.

How to cut jicama

Begin by washing and peeling the outer brown skin from the vegetable. If your vegetable peeler is up for the job, great, but if not use a sharp paring knife. Slice the jicama in half lengthwise (from top to bottom), then cut each half into ¼-inch half-moon shapes. For jicama sticks, cut each half-moon into ¼-inch matchsticks

How else to eat a jicama?

Eat jicama sticks as a snack, and it tastes great with a splash of lime juice and chili powder. Slice it up for salads and slaws of course. Stir fry jicama (similar to how you would water chestnut), roast cubed jicama tossed with olive oil, salt and pepper, or grill thick slices for a low carb BBQ side. Make jicama fries, dice it fine to add to salsas, and I’ve even seen thin sheets of jicama used as taco shells!

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a scalloped plate with a piece of cooked mahi mahi and jicama mango salad

Health and nutrition, what is jicama good for?

A medium sized jicama has only 250 calories for the entire vegetable, 58 grams of carbs, a whopping 32 grams of fiber, 12 grams of sugar and 4 grams of protein! Its health benefits don’t stop there though:

Jicama contains 15%-19% of your daily recommended vitamin C, an antioxidant that supports the immune system, promotes healthy skin, and aids in the absorption of iron.
High in Vitamin B6, which supports your brain and nerves, forms red blood cells, and turns protein into energy.
Helps with hydration being that jicama is over 80% water.
Great for gut health, since it contains a large amount of prebiotic fiber including inulin.

We also need to give a shout out to the health benefits of the lovely mango! While we’ve mainly focused on the unique jicama, mango is a nutrient powerhouse too. Filled with antioxidants like vitamin C, vitamin K and beta-carotene, which help combat oxidative stress and reduce inflammation.