Best Jicama And Mango Salad Recipes

JICAMA MANGO SALAD WITH CILANTRO AND LIME

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.

ROASTED CORN, JICAMA AND MANGO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
• Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
• In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

MANGO AND JICAMA SALAD

Steps:

• For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

MANGO, JíCAMA AND CORN SALAD

Steps:

• Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
• Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

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.

ROASTED CORN, JICAMA AND MANGO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
• Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
• In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Steps:

• In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
• Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
• Drizzle with the dressing, toss using tongs to coat and serve.

CUCUMBER, JICAMA, AND MANGO SALAD

Steps:

• Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
• Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
• rebecca's notes
• If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
• storage
• Store in an airtight container in the refrigerator for 5 to 6 days.
• nutrition information
• (per serving)
• Calories: 60
• Total Fat: 0.2g (0g saturated, 0g monounsaturated)
• Carbohydrates: 14g
• Protein: 0g
• Fiber: 2g
• Sodium: 100mg

JICAMA, RADISH AND MANGO SALAD

Steps:

• In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
• Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
• Make matchstick size pieces out of the jicama and toss with remaining lime juice.
• Just before serving, add jicama, radishes, and mango in bowl with the dressing.
• Toss well to coat.
• Line a serving platter with lettuce leaves, if desired, and pile salad in center.
• Sprinkle with parsley and serve.

MIXED GREEN SALAD WITH MANGO, JíCAMA AND CASHEWS

Steps:

• Combine 1/2 cup mango with next 6 ingredients in blender. Puree until smooth. Season dressing with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Cover; let stand at room temperature.)
• Combine lettuces, jicama and remaining 1 cup mango in large bowl. Toss with enough dressing to coat. Sprinkle with cashews. Serve, passing any remaining dressing separately.

MANGO, JICAMA AND AVOCADO SALAD

Steps:

• In a small bowl whisk together lime juice, olive oil salt and pepper. Set aside. In a medium bowl combone mango and jicama. Cut avocado in half, remove pit, and skin. Cut in to 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro. Can add orange segments.

ENSALADA DE MANGO, JICAMA Y PEPINO (MANGO-JICAMA AND CUCUMBER SALAD)

Steps:

• Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide "fingers."
• Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber "fingers" or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the "salads." Serve with lime wedges for each guest to squeeze over the pieces as they eat them.
• Variation: Cut the mango, jicama and cucumber into cubes instead of "fingers," and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.

JICAMA AND MANGO SALAD

Steps:

• Combine jicama, mango, cilantro, lime juice, sweetener, cumin, salt, red pepper flakes, and cayenne pepper in a large bowl; toss to combine. Refrigerate 8 hours to overnight. Toss again before serving.

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

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.