Jicama & Mango Salad Recipe

Name: Jicama & Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Jicama (appoximately 1 Lb); 2 whole Ataulfo Mangoes (or 1 Large Mango); 1/4 cups Rice Vinegar; 1/4 cups Apple Cider Vinegar; 1 whole Lime, Juiced; 1 Tablespoon Dijon Mustard; 2 Tablespoons Plus 1 Teaspoon Honey; 3/4 cups Extra Virgin Olive Oil; 1/2 cups Fresh Cilantro, Loosely Packed; 1/4 cups Fresh Basil, Loosely Packed; Salt And White Pepper, To Taste

Servings: persons

1 whole Jicama (appoximately 1 Lb)
2 whole Ataulfo Mangoes (or 1 Large Mango)
1/4 cups Rice Vinegar
1/4 cups Apple Cider Vinegar
1 whole Lime, Juiced
1 Tablespoon Dijon Mustard
2 Tablespoons Plus 1 Teaspoon Honey
3/4 cups Extra Virgin Olive Oil
1/2 cups Fresh Cilantro, Loosely Packed
1/4 cups Fresh Basil, Loosely Packed
Salt And White Pepper, To Taste

1
1. Peel the jicama and julienne.
2
2. Peel mango and cube flesh.
3
3. Mix together in a large bowl. Add dressing and allow to sit for 30 minutes or so, before consuming.
4
For the dressing:
5
1. In small bowl, combine vinegars, lime juice, Dijon and honey.
6
2. Drizzle olive oil into vinegar mix while whisking vigorously.
7
3. Finely mince fresh herbs.
8
4. When all is combined, add in chopped herbs, salt and pepper. Allow to sit for an hour or more to allow flavours to meld and intensify.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 1 whole Jicama (appoximately 1 Lb), 2 whole Ataulfo Mangoes (or 1 Large Mango), 1/4 cups Rice Vinegar, 1/4 cups Apple Cider Vinegar, and more.

Yes, Jicama & Mango 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.

Jicama & Mango Salad

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