Jicama Mango Salsa

Preparation time 30 minutes
Servings 6-8


  • 1 large jicama (softball sized)
  • 1 mango diced  ( firm, but not rock hard) Note: soft ones will disintegrate
  • ½ cup cup red onions, diced ( or 3–4 scallions)
  • ¼ cup cilantro leaves
  • 2 limes
  • 1 tablespoons olive oil
  • ½ teaspoon pink Himalayan salt
  • 1 jalapeno (diced small)
  • 1 large avocado diced
  • Optional : a bed of greens, cucumbers, red bell pepper


  • Using a sharp veggie peeler, peel mangos and jicama. Cut mangos into small cubes. Cut jicama into small cubes.
  • Place all in a large bowl along with the diced onions, , jalapeno and cilantro. Drizzle with 1 T olive oil.
  • Zest one of the limes and add it to the bowl. Juice the limes, (you should have about 4 tablespoons lime juice) and add it to the bowl. Taste. Adjust lime, salt and .
  • Add avocado – just gently fold them in last.
  • Cover bowl and refrigerate for 15-20 minutes before serving .
  • Serves with plantain chips or cassava flour tortilla chips

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