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Mango, Jicama, and Cucumber Salad
This refreshing side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice, and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes.
Yield:
6
Prep Time:
5
minutes
mins
Additional Time - Chilling:
1
hour
hr
Total Time:
1
hour
hr
5
minutes
mins
Author:
Yvette Marquez
Course:
Salads
Cuisine:
Mexican
Ingredients
2
yellow small mangos
,
peeled and cut into ½ inch cubes
2
red/green mangos
,
peeled 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
Dash of cayenne pepper
1/8
teaspoon
chile powder or Tajin
2-3
tablespoons
lime juice
Salt to taste
Instructions
In a mixing bowl combine the mango, jicama, cucumbers, chile, lime juice, and salt.
Toss well, cover and refrigerate for at least 1 hour before serving.
Notes
This salad tastes especially great paired with grilled fish or chicken breast.
Nutrition
Calories:
132
kcal
,
Carbohydrates:
32
g
,
Protein:
2
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Sodium:
8
mg
,
Potassium:
465
mg
,
Fiber:
8
g
,
Sugar:
22
g
,
Vitamin A:
1565
IU
,
Vitamin C:
76
mg
,
Calcium:
35
mg
,
Iron:
1
mg