Crunchy Jicama and Mango Salad With Chile and Lime

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Total Time
15mins
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

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

3 5

I hate to rate this a 3, however I followed the directions to a tee and it didn't have much flavor :( I went to other recipes like this and looked at their ingredients and I put together 1TBSP olive oil, 1 TBSP balsamic vinegar, and 1TSP honey and added, that made it a 5!

5 5

When making this recipe I did change one thing ~ Since I didn't have dried chilies handy, I used 2 TABLESPOONS of canned green chilies that I'd patted dry with a paper towel & then finely chopped! VERY, VERY TASTY SALAD, & definitely a keeper recipe! Of course, we really enjoy jicama around here, so that makes a big difference! [Tagged, made & reviewed for one of my last minute adoptees in the current Pick A Chef]

5 5

this is so yummy!!!!!!! thanks for the GREAT recipe! everyone should try it!