Charred Mango and Jicama Salad with Lime Vinaigrette
A vibrant salad featuring smoky grilled mango and crisp jicama tossed in a zesty lime dressing, perfect for a tropical side dish. This mexican-inspired salads ready in about 16 minutes pairs large ripe mango, peeled and sliced, jicama, peeled and julienned, red bell pepper, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large ripe mango, peeled and sliced
- 1 cup jicama, peeled and julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp honey
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Place slices of 1 large peeled mango on the grill and char for 2-3 minutes per side until grill marks form and mango softens slightly.
- Step 2: In a large bowl, combine 1 cup peeled and julienned jicama, 1/2 cup thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp honey, 2 tbsp olive oil, 1/2 tsp chili powder, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 4: Chop the grilled mango into bite-sized pieces and add to the bowl with jicama mixture. Pour the lime vinaigrette over the salad and toss gently to coat evenly.
- Step 5: Serve immediately as a refreshing side or chilled for 15 minutes if preferred.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Mango and Jicama Salad with Lime Vinaigrette take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Mango and Jicama Salad with Lime Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jicama, peeled and julienned from drying out.
Can I substitute ingredients in Charred Mango and Jicama Salad with Lime Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Mango and Jicama Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Mango and Jicama Salad with Lime Vinaigrette?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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