Mango, Jicama, and Cucumber Salad

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. In the summer I love to experiment with refreshing and easy meals and sides that require no cooking such as our ceviche and black bean salad.

This salad is a nice change from the standard green salad. It’s perfect for a picnic, potluck, or on the buffet table at your next fiesta. This salad has a fresh crunch and spicy kick. This refreshing side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice, and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect complement to any dish on a sunny day.

I often buy 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 type of product I highly recommend it. The 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 we would 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. All of these fruits and vegetables go great with chile powder and lime so it is only natural to combine them all together.

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Mango, Jicama, and Cucumber Salad

Ingredients:

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 fruit and snack seasoning
2-3 tablespoons lime juice
Salt to taste

Directions:

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.

This recipe was written for and published on PaulaDeen.com

Photography by Jeanine Thurston

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16 Responses to “Mango, Jicama, and Cucumber Salad”

  1. 1
    Cooking in Mexico — May 4, 2011 @ 6:08 pm

    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… ?

    Kathleen

  2. 2
    Boulder Locavore — May 5, 2011 @ 9:03 am

    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!

    • muybuenocookbook replied: — May 5th, 2011 @ 4:07 pm

      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!

  3. 3
    Rosa — May 9, 2011 @ 7:01 am

    A delicious looking salad! So fresh and healthy. I’d love to taste jicama.

    Cheers,

    Rosa

  4. 4
    Nuts about Food — May 11, 2011 @ 3:54 am

    Thanks for inspiring me, I just posted a similar salad, even if it is a simplified version. Enjoying your blog

    • muybuenocookbook replied: — June 28th, 2011 @ 11:18 am

      WOW! So excited to see that you were inspired! We welcome your photos on our FB page ;)

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  6. 5
    kristy — May 12, 2011 @ 8:52 am

    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!

    • muybuenocookbook replied: — June 28th, 2011 @ 11:19 am

      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 ;)

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  9. 6
    Jenn — August 25, 2012 @ 12:41 pm

    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!!

    • Muy Bueno replied: — August 29th, 2012 @ 11:54 am

      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 ;)

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