Mango & Jicama Salad with Honey Lime Vinaigrette

If you like mango, lime, and crunch – this salad is for you! It’s so refreshing and perfect for a summer gathering. It also makes a nice and sweet accompaniment to a spicy Cinco de Mayo meal. Melt-in-your-mouth sweet mangoes, crunchy jicama, and cool cucumbers are dressed with a light honey lime vinaigrette. I wish you could taste this right now!

Have you ever had jicama? It’s a root vegetable that looks like a turnip, but it’s sweet and crisp. When you cut it, it resembles a potato, but it is sweeter. I told my kids it’s like if a potato and an apple (or a pear?) got married and had a baby, that’s what it tastes like. I don’t know if I would use it very often, but it’s perfect in this salad. It adds a really nice crunch and compliments the soft, juicy mango. Look for one that is firm and dry, and do not put it in the refrigerator until after you cut it.

Now, let’s see how this salad comes together. You will need a blender or a small food processor to make the vinaigrette (unless you have mad whisk skills), and a zester to grate some lime zest. I found this recipe in an old Family Fun magazine and I adapted it slightly to suit my taste.

Here are some tips on cutting up your mangoes. I love using my mango slicer to get the pit out. It can be tricky because the pit is a weird, oblong shape and I used to hack my mangoes all up trying to find it!

An easy way to cut the mango is to make slices one way and then the other, but not cutting all the way through the skin.

Then peel it back…and take your knife and slice off the cubes from the skin.

Mango & Jicama Salad with Honey Lime Vinaigrette
2 ripe mangoes
1 medium jicama
1 medium cucumber
1/4 cup fresh squeezed lime juice (about 2 or 3 limes, depending on how juicy they are)
Zest from one lime
3 tablespoons honey
1 cup canola oil
Pinch of kosher salt

Peel the mangoes, jicama, and cucumber and cut them into bite-sized pieces. Throw them all in a big bowl. Pour 1/4 cup of lime juice into the blender. Add the zest from one lime and the 3 tablespoons honey. Start up the blender on low speed, and slowly drizzle in the 1 cup of canola oil. You want to thicken it up…and it will look almost white when it’s ready. Add a pinch of salt.
{Now, I was thinking that the 1 cup of oil seemed like too much oil, but when I tasted the vinaigrette with only 1/2 cup, it was way too tart. It really needs the whole cup to taste right, but what I did was add only enough of the vinaigrette to coat the salad and did not use the whole thing. You can add as much or as little as you like.}
Pour the desired amount of the honey lime vinaigrette over the mangoes, jicama, and cucumbers. Toss to coat. Can be served immediately or refrigerated to let the flavors combine.

Happy Jicama Hunting!