Mango & Jicama Salad

 

Mango & Jicama Salad

This crunchy but light salad goes great with Mexican food -- the sweetness of mango paired with the tartness of lime juice and earthiness of cilantro is a perfect symphony of flavors. I usually double the recipe and have the leftovers as a snack the next day!

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Servings: 4

Ingredients

  • 1 mango
  • 1 jicama
  • 1 tablespoon cumin seeds
  • 1 tablespoon cilantro leaves (chopped)
  • 1 tablespoon lime juice
  • Salt & pepper

Instructions

  1. Peel and cube mango. Set aside.

  2. Peel and cube jicama. Set aside.

  3. Put cumin seeds in a small frying pan and heat on medium, stirring occasionally.  

  4. Roast seeds until they turn dark brown and you can smell a nutty aroma (about 5 minutes).

  5. Turn off the stove immediately and cool the seeds to room temperature. Store in an airtight container if not using it right away.

  6. Place mango, jicama, roasted cumin seeds, and all other ingredients in a bowl and toss.

  7. Serve immediately.

Bon appétit!


Related Categories

Related Tags


Comments? Questions? Please share!

  • Mango Cashew Cupcakes – Veggiecurean

    […] salt and lime (I know it sounds strange, but try it!), and I love making my Mango Spice Cake and Mango Jicama Salad, but these mango cashew cupcakes are the perfect recipe for summer. They’re easy to make, […]

  • Vegan Chipotle Bowl Recipe Flavorful and Delicious – Veggiecurean

    […] for, and I don’t skimp on them either. I relish in adding sweet and fresh diced mangos like in my Mango Jicama Salad, spicy sliced jalapenos, fresh salsa, or even some toasted […]

Leave a Comment

Recipe Rating