Mango and Jicama Salad with Chili-Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A refreshing crunchy salad combining sweet mango and crisp jicama, tossed in a tangy chili-lime dressing with fresh cilantro. This caribbean-inspired salads (vegan) ready in about 15 minutes pairs ripe mango, jicama, fresh cilantro leaves 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 140 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

• 2 medium, peeled and diced into 1/2-inch cubes ripe mango
• 1 cup, peeled and julienned jicama
• 1/4 cup, chopped fresh cilantro leaves
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (optional) for garnish toasted pepitas

Instructions

1. Step 1: In a large bowl, combine 2 diced ripe mangoes (1/2-inch cubes) and 1 cup julienned peeled jicama for a crisp, sweet base.
2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tsp honey, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing is smooth.
3. Step 3: Pour the chili-lime dressing over the mango and jicama mixture, tossing gently to coat all pieces evenly.
4. Step 4: Add 1/4 cup chopped fresh cilantro leaves and gently mix to distribute the herb throughout the salad.
5. Step 5: Let the salad rest for 10 minutes at room temperature for flavors to meld, then sprinkle 1/4 cup toasted pepitas on top just before serving for a nutty crunch.