Fresh Mango and Jicama Salad with Lime-Chili Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and crunchy salad combining sweet mango and crisp jicama, tossed with a tangy lime-chili dressing and fresh herbs. This mexican-inspired salads (vegan, gluten free) ready in about 15 minutes pairs ripe mango, jicama, fresh lime juice 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 150 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.

Prep: 15 min Serves 4 Mexican cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 medium peeled and diced ripe mango and 1 cup peeled and julienned jicama.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1/2 tsp chili powder, and 1/2 tsp salt until well combined and slightly thickened.
  3. Step 3: Pour the lime-chili dressing over the mango and jicama, tossing gently to coat all pieces evenly.
  4. Step 4: Fold in 1/4 cup chopped fresh cilantro and 2 tbsp chopped mint leaves for herbal brightness.
  5. Step 5: Sprinkle 1/4 cup toasted pepitas and a pinch of red chili flakes (if using) over the top for crunch and a mild kick.
  6. Step 6: Serve immediately as a refreshing side or chilled for 15 minutes to meld flavors.

Frequently asked questions

How long does Fresh Mango and Jicama Salad with Lime-Chili Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 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 Fresh Mango and Jicama Salad with Lime-Chili Dressing?

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 ripe mango from drying out.

Can I substitute ingredients in Fresh Mango and Jicama Salad with Lime-Chili Dressing?

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 Fresh Mango and Jicama Salad with Lime-Chili Dressing 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.

Is Fresh Mango and Jicama Salad with Lime-Chili Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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