Mango, Jicama, and Cucumber Salad
Crunchy, spicy, salty, tangy, and sweet, this refreshingly delicious Mango, Jicama and Cucumber Salad is a delightful change of pace from your standard green salad. Celebrate warm weather in style with this yummy side dish that is perfect for picnics, potlucks, and cook outs!
The warm weather is approaching and there is nothing I enjoy more than frolicking in the sun and less time in the kitchen, at the hot stove or oven. This easy to assemble, no-cook side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice, and a dash of salt and my favorite spice…Tajin.
Why I Love This Recipe
Tajin seasoning reminds me of growing up in El Paso and driving to the border of Juarez, Mexico to take my sister to the orthodontist. While my sister was being tortured, my mom and I would walk to the nearest street vendor and order mangos on a stick with chile powder.
I’m guessing this wouldn’t have been the easiest treat for my sister to eat with her braces so my mom and I would go a la escondiditas (secretly). I’m sorry, sister – I hope you are not mad! Oh, the memory just makes my mouth water.
While our usual treat was sweet mango with Tajin and lime, street vendors as far as Los Angeles will also sell bags of cucumbers or jicama sticks with the same seasonings. It only makes sense in my mind that we put all the pieces together and make the perfect summer salad.
Sweet mango, cool, crunchy cucumber, and lightly starchy jicama are a stellar textural and flavor combination. When you add my favorite seasoning of Tajin and lime to the mix, you get pure perfection! Oh, and since all of these veggies and fruits are loaded with water, this is a completely crave-able combo when it is hot outside.
Not only is this mango, jicama, and cucumber salad quick to throw together, it also gets better the longer it sits. All of the fruits and veggies are sturdy enough to hang out on a buffet table or picnic blanket for the long haul without their flavor or texture diminishing. If that isn’t the perfect quality for a summer salad, I honestly don’t know what is!
What is Jicama?
Pronounced “HICK-uh-ma,” jicama is also known by the names Chinese turnip, Mexican yam, or Mexican water chestnut. This root vegetable is native to Mexico, but has spread to the Philippines and Asia as a result of globalization. It requires warm weather and a long growing season, so it grows well in places that don’t usually frost over.
This golden-brown, papery skinned vegetable is deliciously crisp with a slightly sweet and nutty flavor. As it’s alternate names imply, some folks compare it to water chestnuts, turnips, or yams. While the flesh is slightly starchy, I feel like the best description is a cross between a pear in terms of sweetness and a raw potato in terms of consistency.
High in fiber, water, vitamins and antioxidants, jicama is a very healthy food. While I love eating it raw with just a touch of lime juice and Tajin as seasoning, it’s a pretty darn versatile veg. Feel free to add it to stir fries, salads, or veggie trays. You can even turn it into a healthy version of french fries!!
How to Make Cucumber Mango Salad
This salad is so easy, you’re going to flip. First, cut and dice a mango, peel and chop a jicama, and peel, deseed, and chop a cucumber. Watch this full length video to see how simple this salad comes together.
Now combine the mango, jicama, cucumbers, Tajin (or chili powder), lime juice, and salt in a mixing bowl.
Toss well, cover and refrigerate for at least one hour before serving. That’s it! How easy was that?!?
Frequently Asked Questions
I often buy Tajin, the fruit and snack seasoning chile powder sold at our local grocery store, which has ground chile peppers, salt, and dehydrated lime juice. If you have access to this brand, I highly recommend it.
Absolutely! One of the best things about this combination of fresh ingredients is that the flavors get better over time. I recommend allowing it to sit for at least an hour before serving, but any leftovers will keep in the fridge for up to a week.
My mango, jicama, and cucumber salad is the perfect complement for just about any summer food. Serve it alongside anything you would find at a barbecue – from grilled meats and shrimp to shredded brisket It is simply delicious!
Need more no-cook recipes for this hot weather?
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Mango, Jicama, and Cucumber Salad
- 2 yellow small mangos, peeled and cut into ½ inch cubes
- 2 red/green mangos, peeled and cut into ½ inch cubes
- 1 medium jicama, peeled and cut into ½ inch cubes
- 1 medium cucumber, peeled, seeded, and cut into ½ inch cubes
- dash of cayenne pepper
- 1/8 teaspoon chile powder or Tajin
- 2-3 tablespoons lime juice
- Salt to taste
- In a mixing bowl combine the mango, jicama, cucumbers, chile, lime juice, and salt.
- Toss well, cover and refrigerate for at least 1 hour before serving.
- The longer the salad sits, the more flavorful it becomes. A perfect complement to any dish on a sunny day.
- I often buy Tajin, the fruit and snack seasoning chile powder sold at our local Mexican grocery store, which has ground chile peppers, salt, and dehydrated lime juice. If you have access to this brand I highly recommend it.
Photography by Jenna Sparks
Originally published: May 2011. This recipe is also published in the Muy Bueno cookbook.
17 Comments on “Mango, Jicama, and Cucumber Salad”
I’m in Mexico in December and just made this today. I’ll serve it tonight. It looks super tasty. One thing worth mentioning though is the yellow mangos are ripe now, but the green/red mangos are a summer fruit. So, I’m not sure how one uses both. I just used 4 yellow mangos and while I haven’t eaten it yet, it looks delicious!
Feel free to use the mangos of your choice and/or what’s in season. Enjoy!
This recipe came into my e-mail box and caught my eye because I was cleaning my fridge and had jicama, cucumber and mango. unfortunately my mango was a little soft, but I added some chopped pineapple and about a tbsp of finely chopped fresh jalapeno. (like I said, I was cleaning my fridge) and it was wonderful. Will do it as the recipe says next time.
Went nicely with my slow cooker pork roast.
I love this recipe because it is sweet and salty and crunchy. Great for a hot day!
Hola! I’m loving your website! I’m living in Mexico and now I’ll start cooking some of my favorite dishes at home, thanks to your recipes. I’m wondering, what’s the best way to peel a jicama? It takes me forever 🙂 Gracias!!
Hola Jenn! Sorry for my delay!
I like to quarter the jicama first and then peel with a potato peeler. Be careful not to cut yourself.
So glad you found our site and if you ever have any questions we are here 😉
I have a fave recipe for a similar salad (from La Cocina de Familia) but it uses oranges. I can’t wait to try it w/mango — thanks!
Kristy: We are on a mango kick lately. We have MORE mango recipes coming. Can’t get enough of them while they are in season 😉
Thanks for inspiring me, I just posted a similar salad, even if it is a simplified version. Enjoying your blog
WOW! So excited to see that you were inspired! We welcome your photos on our FB page 😉
A delicious looking salad! So fresh and healthy. I’d love to taste jicama.
Oh Rosa…You MUST try Jicama! I just found a wonderful post from Kathleen (Cooking in Mexico). I couldn’t have described the unique vegetable better myself:
Hi Yvette! I’ve been so enjoying your blog and thought I should leave evidence of my reading! Just saw you at White on Rice with a beautiful post about your cookbook! Congrats. I am ordering it today. I love what you are doing, the inner generational recipes and your ‘geo-sharing’ of the blog with your sister. As a memory prompt we met at the Front Range Food Bloggers meet up when you and your Mom came. Congrats on all and I hope the Bake Sale will be a big success too!
Hello Toni! Thanks for stopping by our blog! Welcome! Our cookbook is NOT available yet. I wish, but its a labour of love and taking longer than we anticipated. We will be sure to keep our readers posted — so please stay tuned. Didn’t Todd and Diane do an amazing job with our recipe??? Wow, we are still in shock! GORGEOUS photos! Are you participating in the bake sale for Share our Strength? I know Barb is leading a bake sale too, but not sure when and where. Hope to see you soon!
I see you are still on a mango roll. 🙂
This salad looks perfect for a hot day — and our days are starting to heat up where we are on the west coast of Mexico.
I guess I don’t know what “fruit and snack seasoning” is… ?
I guess I am on a mango roll…LOL! I’ll be going to Mexico (Cancun) in a couple of weeks and I look forward to the warm weather. Our weather in Colorado has been so unpredictable, but that’s spring for ya.
This is the seasoning I buy — soooo yummy! http://amzn.to/2hhJUDW
Kathleen, you can buy Tajin in any Mexican grocery store in Mexico…..no need to order it from Amazon. If you live on the
West coast of Mexico you can find it easily. Just go to the spice aisle even in any Soriana, LEY, Calimex, Aurrera or El florido store if you are going to a bigger grocery store, otherwise….you can find it in your little corner store probably as well…..everybody knows what Tajin seasoning is…..