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


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


  1. Peel and cube mango. Set aside.
  2. Peel and cube jicama. Set aside.
  3. Put cumin seeds in small frying pan and heat on medium, stirring occasionally.  
  4. Roast seeds until they turn dark brown and you can smell nutty aroma (about 5 minutes).
  5. Turn off stove immediately and cool seeds to room temperature. Store in airtight container if not using right away.

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

Bon appétit!

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