Mango, Jicama, and Cucumber Salad

Ensalada de Mango, Jicama, y Pepino


Preparation info

  • Difficulty


  • 8 to 10


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Mangos are decidedly my favorite tropical fruit. With their warm yellow hue, fragrant aroma, and juicy flesh, mangos seems to call to me every time I pass them on the street or in the produce section of my grocery store. I love eating a mango on its own, but I’ve found it also plays nicely with other fruits. Take this salad for instance; mangos, jicama, and cucumber sprinkled with some fresh lime juice and dusted with a little red chile powder. Your mango just went from delicious to unforgettable. Make it at least a few hours ahead so all the luscious flavors have time to meld.


  • 2 small yellow mangos, peeled, pitted, and cut into ½-inch cubes
  • 2 red or green mangos, peeled, pitted, and cut into ½-inch cubes
  • 1 medium jicama, peeled and cut into ½-inch cubes
  • 1 medium cucumber, peeled, seeded, and cut into ½-inch cubes
  • 2 to 3 tablespoons lime juice
  • teaspoon chile powder or fruit and snack seasoning (recommend Tajin Fruit and Snack Seasoning)
  • Dash of cayenne pepper
  • Salt to taste


In a mixing bowl combine the mangos, jicama, cucumbers, and lime juice. Sprinkle with chile powder, cayenne pepper, and salt.

Toss well, cover, and refrigerate for at least 1 hour before serving.