Crunchy Jicama and Mango Salad

"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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1 medium jicama (about 1 pound)

2 small cucumbers

3 ripe mangoes

1/4 cup roughly chopped fresh cilantro, plus more for garnish

2 teaspoons ancho chile powder (or other medium-spice chile powder)

Juice of 2 limes

Kosher salt


  1. Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
  2. Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.