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

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

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"].

Yes, Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad) falls under the Salads category and is a great choice for this type of meal.

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