How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad)?

You need 1 ingredient. The key ingredients include: ["2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch ""fingers"" or wedges (see technique below)", "1 medium (about 1 pound) jicama, peeled and cut into long 1/2-inch-wide ""fingers"" or wedges", "1 long seedless ""English"" cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide ""fingers"" or wedges", "1 teaspoon pure ground chile (buy pure guajillo or ancho chile in a Mexican grocery, make it yourself, or substitute a little cayenne)", "Salt", "2 limes, each cut into 6 wedges"].

How do I store leftover Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad)?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada de Mango, Jicama y Pepino (Mango-Jicama an

Name: Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch ""fingers"" or wedges (see technique below)", "1 medium (about 1 pound) jicama, peeled and cut into …

jicama and cucumber ""fingers"" or wedges (they will be standing in the cups).""

This Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad) is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

["2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch ""fingers"" or wedges (see technique below)", "1 medium (about 1 pound) jicama, peeled and cut into long 1/2-inch-wide ""fingers"" or wedges", "1 long seedless ""English"" cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide ""fingers"" or wedges", "1 teaspoon pure ground chile (buy pure guajillo or ancho chile in a Mexican grocery, make it yourself, or substitute a little cayenne)", "Salt", "2 limes, each cut into 6 wedges"]

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Quick Info

Servings
4 servings
Category
Salads

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Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad)

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