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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 2 cups (240 g) jicama, peeled and cut into matchsticks
- 1 large ripe mango, about 10–12 oz (280–340 g), peeled and diced
- 1 cup (120 g) cucumber, peeled, seeded if desired, cut into matchsticks
- 1/4 cup (40 g) thinly sliced red onion
- 1/4 cup (4 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) fine sea salt, or to taste
- 1/8 tsp (0.5 ml) ground black pepper (optional)
- 1 to 2 tsp (5–10 ml) chili powder (such as chile piquin) or Tajin, divided
- Lime wedges, for serving

Instructions

Short Description:
A bright, crunchy salad of crisp jicama and sweet ripe mango dressed with lime and a light drizzle of oil, finished with a sprinkle of chile for a characteristic Colima kick. Refreshing and simple, it highlights tropical flavors and textural contrast.

Regional Notes:
This Colima variation emphasizes a tangy lime dressing and an explicit sprinkle of chile powder (or Tajin) over the finished salad, a common West Mexico touch that layers citrusy heat over the mango’s sweetness and the jicama’s crispness. Compared with other regions, Colima preparations tend to be simpler and focused on fresh fruit-vegetable contrast with bright, chile-lime seasoning.

1. Prepare all produce: peel and cut the jicama into matchsticks, peel and dice the mango, peel and julienne the cucumber, thinly slice the red onion, and chop the cilantro.
2. In a large mixing bowl combine the jicama, mango, cucumber, red onion, and cilantro.
3. In a small bowl whisk together the lime juice, olive oil, 1/2 tsp (2.5 ml) of the chili powder (if using Tajin, use 1/2 tsp), and the salt and pepper until blended.
4. Pour the dressing over the salad and toss gently to coat evenly. Taste and adjust seasoning—add a little more lime or salt if desired.
5. Transfer to a serving bowl, sprinkle the remaining chili powder or Tajin over the top for a bright Colima-style finish, and serve with lime wedges. Chill briefly (10–20 minutes) if you prefer the salad colder, but serve within a few hours for best texture.