Tropical Mango and Jicama Salad with Lime-Chili Dressing
A refreshing and crunchy salad combining sweet mango and crisp jicama with a zesty lime and chili dressing for a bright, tangy side dish. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes pairs ripe mango, jicama, red bell pepper 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 ripe mango
- 1 medium (about 1 lb), peeled and julienned jicama
- 1 small, thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 medium peeled and diced ripe mangoes, 1 medium peeled and julienned jicama, 1 small thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 1/2 tsp chili powder, 1/2 tsp salt, and 2 tbsp olive oil until well emulsified.
- Step 3: Pour the lime-chili dressing over the mango and jicama mixture and toss gently to coat all ingredients evenly.
- Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.
Frequently asked questions
How long does Tropical 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 Tropical 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 Tropical 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 Tropical 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 Tropical 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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