Salad: Mexico – Nayarit (Pacific Coast 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
- 2 cups (200 g) jícama, peeled and julienned
- 2 ripe mangoes, approx. 1 lb (450 g) total, peeled and diced
- 1 medium cucumber, seeded and julienned, about 8 oz (225 g)
- 1/4 small red onion, thinly sliced (about 1 oz / 28 g)
- 2 limes, juiced (about 3 tbsp / 45 ml)
- 1–2 tsp (5–10 g) Mexican chile powder or Tajín (adjust to taste)
- 1/2 tsp (3 g) fine sea salt, or to taste
- 2 tbsp (8 g) fresh cilantro leaves, chopped
- 1 small serrano chile, seeded and finely chopped (optional, about 10 g)
- Lime wedges, for serving (optional)
Instructions
Short Description:
A crisp, refreshing salad of crunchy jícama and ripe mango dressed simply with lime, chili powder, and salt for a bright sweet-spicy-tangy contrast. Perfect as a light course or cooling accompaniment to seafood and grilled dishes.
Regional Notes:
This Nayarit variation highlights the local preference for combining sweet, spicy, and tangy flavors by seasoning primarily with fresh lime juice, Mexican chili powder (or Tajín), and salt rather than creamy dressings. The inclusion of fresh cilantro and optional serrano chile reflects Pacific Coast Mexico tastes and the region's access to ripe tropical mangoes.
1. Prepare produce: peel and julienne the jícama, peel and dice the mangoes, seed and julienne the cucumber, and thinly slice the red onion. If using, finely chop the serrano chile and roughly chop the cilantro.
2. Combine: in a large mixing bowl, add the jícama, mango, cucumber, and red onion. Sprinkle the chile powder (start with 1 tsp), add the sea salt, and pour the lime juice over the mixture.
3. Toss and taste: gently toss everything until evenly coated. Taste and adjust seasoning—add the remaining chile powder if you want more heat, or more salt or lime juice to balance.
4. Finish: fold in the chopped cilantro and optional serrano chile. Let the salad sit 5–10 minutes at room temperature (or chill 10–15 minutes) to allow flavors to meld.
5. Serve: transfer to a serving bowl, garnish with lime wedges and an extra light dusting of chile powder if desired. Serve chilled or at cool room temperature.
