Salad: Mexico – Pacific Coast Mexico — Guerrero – Ensalada de Jícama y Mango (Jicama and Mango Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (450 g) jicama, peeled and cut into 1/4-inch (6 mm) matchsticks or small dice
- 2 ripe mangoes, peeled, pitted and diced, approx. 1 lb (450 g)
- 4 tbsp (60 ml) fresh lime juice (about 3 limes)
- 2 tsp (4 g) chili powder (preferably chile en polvo or chile piquin)
- 1 tsp (5 ml) agave nectar or honey
- 1/4 cup (4 g) fresh cilantro, chopped
- 1/4 cup (40 g) red onion, very thinly sliced and rinsed
- 1/2 tsp (3 g) kosher salt, or to taste
- Lime wedges for serving
- Extra chili powder or Tajin for garnish (no measurement)

Instructions

Short Description:
A bright, crunchy salad of crisp jicama and sweet ripe mango dressed with fresh lime, a touch of sweetener, and regional chili powder for a lively sweet-and-spicy contrast. Served chilled as a refreshing accompaniment or light course.

Regional Notes:
This Guerrero variation emphasizes the sweet-and-spicy profile favored on the Pacific coast: crisp jicama, fully ripe mango, abundant lime, and pronounced chili powder rather than heavy dressings or creamy sauces. The result is simpler and more citrus-forward than central Mexican fruit salads, with a distinct seaside brightness.

1. Prepare produce: peel and cut the jicama into 1/4-inch matchsticks or small dice, dice the mangoes, thinly slice the red onion and rinse it under cold water to soften the bite, then drain well.
2. Make the dressing: in a small bowl whisk together the fresh lime juice, chili powder, agave (or honey), and kosher salt until the sweetener dissolves and the chili is evenly suspended.
3. Combine salad: in a large bowl gently toss the jicama, mango, rinsed red onion, and chopped cilantro. Pour the dressing over the salad and toss lightly to coat without breaking up the mango.
4. Adjust and rest: taste and adjust salt or chili powder as desired. Let the salad rest in the refrigerator for 10–15 minutes to allow flavors to meld (or serve immediately if preferred more crisp).
5. Serve: transfer to a serving bowl or individual plates, garnish with extra chili powder or Tajin and lime wedges. Serve chilled or at cool room temperature.
6. Store: refrigerate leftovers in an airtight container for up to 2 days; jicama will remain crisp but mango will soften over time.