Spicy Mango and Jicama Salad with Lime Vinaigrette

A refreshing and vibrant salad featuring sweet mango, crisp jicama, and a spicy lime vinaigrette. Perfect as a light starter or side dish, especially when paired with rich or savory main courses.

Prep Time

15 minutes

Total Time

15 minutes

Calories

175

Level

Easy

Yields

4 servings

Cost

£1.04

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Dessert•Salad•Side Dish•Appetiser

Cuisine:

Mexican

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1mediumMango(Firm, but ripe)

£1.20

1mediumJicama(Peeled and cut into matchsticks)

£1.80

0.3smallRed Onion(Thinly sliced)

£0.10

0.5Jalapeño(Seeded and finely minced (optional, adjust to taste))

£0.15

0.3cupCilantro(Chopped)

£0.35

3tablespoonsLime Juice(Freshly squeezed)

£0.30

2tablespoonsOlive Oil(Extra virgin)

£0.15

1teaspoonHoney(Optional, for a touch of sweetness)

£0.10

0.3teaspoonSalt(To taste)

0.1teaspoonBlack Pepper(To taste)

Total Cost

£4.15

£1.04 per serving

The Method

1
Peel and dice the mango into bite-sized pieces. Place in a large mixing bowl.
2
Add the jicama matchsticks, thinly sliced red onion, minced jalapeño (if using), and chopped cilantro to the bowl.
3
In a small bowl, whisk together the lime juice, olive oil, honey (if using), salt, and pepper.
4
Pour the lime vinaigrette over the salad and gently toss to combine.
5
Taste and adjust seasonings as needed. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (190g)

175 kcal / 732 kJ

Carbs

19g

7% of RDA

Fat

11.5g

16% of RDA

Protein

1.5g

3% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

13 g

14% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

1.6 g

8% of RDA

Chef's Tips

For a milder flavor, omit the jalapeño or use less. You can also substitute serrano pepper for a hotter kick.

If you don't have jicama, you can use Granny Smith apples or radishes for a similar crunchy texture.

This salad is best served fresh, but it can be made a few hours ahead of time. Store in the refrigerator and toss again before serving.

Pair this salad with quesadillas, tacos, or grilled fish for a refreshing and balanced meal.

For a colorful garnish, sprinkle with a pinch of chili powder or lime zest.

Cooking Equipment

Mixing Bowl

Whisk

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Black Bean and Corn Quesadillas with Avocado Crema

A quick and flavorful Mexican lunch featuring cheesy quesadillas filled with black beans, corn, and a hint of spice, topped with a creamy avocado sauce.

35 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Churro Bites with Mexican Chocolate Dipping Sauce

Bite-sized churros coated in cinnamon sugar served with a rich and spicy Mexican chocolate dipping sauce. Perfect for ending a meal of savory quesadillas.

45 minutes

4 servings

Easy

"Churro Bites are a quintessential Mexican dessert that provides a warm, comforting sweetness to round off the meal. The cinnamon sugar coating complements the spices in the quesadillas, while the rich Mexican chocolate dipping sauce adds a decadent finish, contrasting with the savory flavors of the main course."

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Chef's Tips

For a milder flavor, omit the jalapeño or use less. You can also substitute serrano pepper for a hotter kick.

If you don't have jicama, you can use Granny Smith apples or radishes for a similar crunchy texture.

This salad is best served fresh, but it can be made a few hours ahead of time. Store in the refrigerator and toss again before serving.

Pair this salad with quesadillas, tacos, or grilled fish for a refreshing and balanced meal.

For a colorful garnish, sprinkle with a pinch of chili powder or lime zest.

Spicy Mango and Jicama Salad with Lime Vinaigrette

Ingredients

The Method