Jicama and Mango Salad with Chili-Lime Dressing
A vibrant, crunchy salad featuring sweet mango and jicama in a zesty chili-lime vinaigrette, ideal for hot desert days. This mexican-inspired salads ready in about 15 minutes pairs jicama, mango, red onion 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 180 calories and feeds 2, 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 medium, peeled and diced into 1/4-inch cubes jicama
- 1 cup, diced mango
- 1/4 cup, thinly sliced red onion
- 2 tbsp, chopped cilantro
- 2, juiced (about 2 tbsp) lime
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 2 tbsp lime juice, 1/2 tsp chili powder, 1 tbsp olive oil, and 1/4 tsp salt until emulsified.
- Step 2: Add 1 cup diced mango, 1/4 cup thinly sliced red onion, and 1 medium peeled and diced jicama to the bowl, then toss gently until all vegetables are evenly coated with the dressing.
- Step 3: Sprinkle 2 tbsp chopped cilantro over the salad and serve immediately at room temperature.
Frequently asked questions
How long does Jicama and Mango Salad with Chili-Lime 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 Jicama and Mango Salad with Chili-Lime 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 jicama from drying out.
Can I substitute ingredients in Jicama and Mango Salad with Chili-Lime 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 Jicama and Mango Salad with Chili-Lime Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Jicama and Mango Salad with Chili-Lime Dressing?
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.
What others are saying
- ★★★★★
Made this for a picnic and got so many compliments! The jicama crunch with mango is divine.
- ★★★★★
The chili-lime dressing was perfect—bright and not overpowering! My family asked for seconds.
- ★★★★★
This is now my go-to summer salad. The lime zest in the dressing makes it pop!
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