Crunchy Jicama And Mango Salad With Chile And Lime Recipes

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CRUNCHY JICAMA AND MANGO SALAD



Crunchy Jicama and Mango Salad image

"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.

Provided by Tyler Florence

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 medium jicama (about 1 pound)
2 small cucumbers
3 ripe mangoes
1/4 cup roughly chopped fresh cilantro, plus more for garnish
2 teaspoons ancho chile powder (or other medium-spice chile powder)
Juice of 2 limes
Kosher salt

Steps:

  • Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
  • Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME



Crunchy Jicama and Mango Salad With Chile and Lime image

This recipe is from Tyler Florence (Food Network). It's crunchy, sweet, citrusy, and spicy all in one! A great side dish for Mexican night.

Provided by mamabear22

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaf, plus sprigs, for garnish
2 teaspoons powdered dried chilies, any medium heat kind is fine
2 limes, juice of
kosher salt

Steps:

  • Peel and cut the jicama into long thin strips.
  • Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips.
  • Peel the mangoes, cut the cheeks off, then slice into wedges.
  • Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice.
  • When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

Nutrition Facts : Calories 243.4, Fat 1.3, SaturatedFat 0.3, Sodium 13.4, Carbohydrate 59.9, Fiber 13.1, Sugar 40.4, Protein 4.4

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