Salad: Mexico – Jalisco (Western Mexico) – Ensalada de Jícama y Mango (Jicama and Mango Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (450 g) jicama (Mexican turnip), peeled and cut into 1/4-inch (6 mm) matchsticks
- 2 ripe mangoes, approx. 1 lb (450 g), peeled and cut into 1/2-inch (12 mm) cubes
- 1/4 small red onion, thinly sliced, about 1 oz (30 g)
- 1 serrano chile, thinly sliced (optional) — about 0.3 oz (9 g)
- 1/2 cup (15 g) cilantro (fresh coriander leaves), chopped
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for a bit of body)
- 1–1 1/2 tsp (5–7 g) chili powder (such as Tajín or chile piquín)
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/8 tsp (0.5 g) ground black pepper
- 1 tbsp (10 g) roasted pepitas (pumpkin seeds) for garnish (optional)

Instructions

Short Description:
A crisp, refreshing salad of crunchy jicama and sweet mango dressed simply with lime juice and a bright chili-lime seasoning for a balanced sweet, spicy, and tangy bite.

Regional Notes:
This Jalisco-style version highlights the classic pairing of jicama and mango finished with fresh lime juice and chili powder (commonly Tajín or chile piquín) — a typical street- and home-style seasoning in Western Mexico that emphasizes tang and heat rather than creamy dressings. Compared with other regional fruit salads, it stays light, vibrant, and texturally focused on crispness.

1. Prepare produce: peel and cut the jicama into 1/4-inch matchsticks, peel and cube the mangoes, thinly slice the red onion, and thinly slice the serrano if using. Chop the cilantro and set aside.
2. Make the dressing: in a small bowl whisk together the lime juice, olive oil (if using), 1 tsp (5 g) chili powder, salt, and pepper until blended. Taste and add the remaining 1/2 tsp (2–3 g) chili powder if you want more heat and tang.
3. Combine salad: in a large bowl gently toss the jicama, mango, red onion, and serrano slices. Drizzle the dressing over the salad and toss lightly to coat without breaking up the mango.
4. Finish and chill: fold in most of the chopped cilantro, reserving a small handful for garnish. Let the salad rest in the refrigerator 10–15 minutes to marry flavors (it can be served immediately if preferred).
5. Serve: transfer to a serving bowl or plate, sprinkle with remaining cilantro and roasted pepitas, and dust with an extra pinch of chili powder or Tajín at the table. Adjust salt and lime if needed.