Jicama mango salsa: A fiesta of flavors where crunchy jicama and sweet mango are accompanied by a lively mix of tangy lime, spicy jalapeño, and a hint of cilantro. It's a refreshing alternative to classic tomato salsas and can be eaten on its own as a side dish, as a chunky dip, on tacos, burrito bowls, grilled fish, or whatever your heart desires!
Why You'll Love This Recipe:
Fresh Flavors: This salsa (or jicama salad, if you will) is bursting with bright flavors and exciting textures. It adds great layers of flavor to any dish you add it to and is great on its own too!
Versatile: You can use this salsa as a topping for tacos and burritos, add it to a piece of grilled fish, scoop it up with tortilla chips, or enjoy it on its own as a side dish.
Easy to Make: With only a few simple ingredients and a little slicing and dicing, this recipe is super easy to make!
Ingredient Notes:
- Jicama: Jicama is a super unique ingredient that doesn't have many good substitutes. It's a root vegetable that tastes kind of like a starchy apple and adds a great crunch to this salsa.
- Mango: Choosing a sweet, ripe mango is essential for making this salsa. You can substitute fresh pineapple or peaches for the mango.
- Jalapeño: You can add as little or as much jalapeño as you'd like to make the salsa more or less spicy. Every jalapeño varies in spice level so it's better to be cautious and add more later if you want more spice! If you don't want any spice at all, you can substitute bell peppers.
Equipment Notes:
- Curved Paring Knife: I like to use a curved paring knife for peeling mangoes because it hugs the curves of the fruit and helps remove the peel more efficiently. You can also use a regular paring knife instead.
Step by Step Instructions:
How To Peel and Cut a Mango:
With their tough skin, soft flesh, and odd-shaped pits, mangoes can be intimidating to cut! But with a little practice and the simple steps below, you'll be a mango pro in no time!
Pro Tip: Choose a ripe mango by gently squeezing the fruit. If it's slightly soft but bounces back, it is ripe and ready to eat. Ripe mangoes will also smell sweet and ready to eat!
How To Cut a Jicama:
Jicama can be tricky to peel because the skin is super stringy and vegetable peeler doesn't always work. But, you can follow the steps below for a couple of different ways to peel this unique vegetable.
Pro Tip: Choose a medium jicama with firm flesh and no bruises or blemishes on the skin. Depending on where you live, grocery stores may not sell a lot of jicama so it's important to look for a fresh one.
How To Make Jicama Mango Salsa:
Once you have your diced mango and jicama, the rest is simple!
Pro Tip: Letting the salsa sit for at least 1 hour is essential to let all the flavors marry. A few hours is even better!
What to Serve with Jicama Mango Salsa:
This fresh salsa is the perfect summer salad. But you can serve it in many other ways! My favorite ways to serve it are as part of a burrito bowl or as a taco topping but it also makes a great topping for any grilled protein like steak or fish. No matter how you serve it, you're going to love this refreshing salsa!
Recipe FAQ's:
Mango salsa can be used in a variety of ways: as a dip for chips, a topping for tacos or burrito bowls, as a side for grilled fish, and in many more delicious ways!
Jicama is a root vegetable with a texture somewhere in between raw potato and fresh apple. It's a slightly sweet starchy vegetable and is sometimes referred to as Mexican turnip.
Choose a ripe mango by gently squeezing the fruit. If it's slightly soft but bounces back, it is ripe and ready to eat. Ripe mangoes will also smell sweet and ready to eat!
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Recipe:
Jicama Mango Salsa
Ingredients
Salsa:
- 1 ½ cups jicama, peeled and ¼"-½" diced (about ½ medium jicama)
- 1 ½ cups ripe mango, ¼"-½" diced (about 2 medium mangoes)
- ¼ cup jalapeño, finely diced
- ¼ cup red onion, finely diced
- ¼ cup cilantro, finely chopped
Instructions
- To a large bowl, add jicama, mango, jalapeño, red onion, and cilantro. Toss to combine ingredients.
- To a small bowl, add dressing ingredients. Whisk to combine.
- Pour dressing over salsa and toss to combine. Refrigerate at least 1 hour before serving.
Notes
- Jicama is a super unique ingredient that doesn't have many good substitutes. It's a root vegetable that tastes kind of like a starchy apple and adds a great crunch to this salsa. Choose a medium jicama with firm flesh and no bruises or blemishes on the skin.
- Choose a ripe mango by gently squeezing the fruit. If it's slightly soft but bounces back, it is ripe and ready to eat. Ripe mangoes will also smell sweet and ready to eat! You can substitute fresh pineapple or peaches for the mango.
- You can add as little or as much jalapeño as you'd like to make the salsa more or less spicy. Every jalapeño varies in spice level so it's better to be cautious and add more later if you want more spice! If you don't want any spice at all, you can substitute bell peppers.
- Letting the salsa sit for at least 1 hour is essential to let all the flavors marry. A few hours is even better!
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