Mango-Avocado Salsa with Jicama Sticks

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright, crunchy mango and avocado mixed with jicama sticks, finished with a citrusy cilantro kick for a refreshing dip. This Mexican-inspired Cinco de Mayo recipe (vegan, gluten free), ready in about 15 minutes, blends ripe mango, avocado, jicama into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 6 Mexican cuisine 120 cal/serving

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Ingredients

1, diced ripe mango
1, diced avocado
1 cup, peeled and cut into matchsticks jicama
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro
1, juiced lime
1/4 teaspoon salt

Instructions

Step 1: Combine mango, avocado, jicama, red onion, and cilantro in a medium bowl.
Step 2: Add lime juice and salt, then toss gently until ingredients are evenly distributed.
Step 3: Chill uncovered for 30 minutes to allow flavors to meld, stirring once halfway through.