Ingredients
Jicama and Mango
Jicama, also known as Mexican turnip or yam bean, is a root vegetable that has become increasingly popular in recent years due to its unique flavor and versatility in cooking.
Native to Mexico and Central America, jicama belongs to the same family as beans, lentils, and peas. It has a crunchy texture similar to water chestnuts or celery, but with a milder taste that is often described as a combination of apple and cucumber.
Mango, on the other hand, is a tropical fruit native to South Asia, widely cultivated in many parts of the world for its sweet and juicy flesh. The sweetness of mango complements the earthy flavor of jicama perfectly, making them an excellent pair in salads, smoothies, or as a topping for yogurt or oatmeal.
The combination of jicama and mango in this recipe adds not only contrasting textures but also complementary flavors, creating a harmonious balance that enhances each ingredient individually. The lime juice and zest add a touch of acidity and brightness to the dish, cutting through the sweetness of the mango and balancing out the earthiness of the jicama.
The ingredients used in this recipe are all easily accessible at most supermarkets or specialty stores. Jicama can be found in the produce section, usually alongside the watermelons and cucumbers. Mangoes are available year-round in most parts of the world, but their season may vary depending on your location.
Making this salad is relatively simple and requires minimal preparation time. Simply peel and dice the jicama into small cubes, cut up a ripe mango, and mix with a squeeze of lime juice and a sprinkle of chopped cilantro or scallions for added freshness.
This Jicama Salad with Mango and Lime Recipe is an excellent choice for hot summer days when you need something refreshing to quench your thirst. The combination of crunchy jicama, sweet mango, and tangy lime will transport you to a tropical paradise in no time!
1 large jicama, peeled and diced
Jicama, a Mexican root vegetable, plays a crucial role as one of the main ingredients in this refreshing salad. To prepare it for use, you’ll need to peel the skin from one large jicama. This typically requires a gentle scrubbing under cold running water or a vegetable brush to remove any dirt and wax residue.
Once cleaned, cut the peeled jicama into small, uniform dice. The size of your jicama cubes will affect the texture of your finished salad. If you prefer a crunchy salad, cut them on the larger side; for a softer texture, opt for smaller cubes.
The key to achieving the right texture is to use a sharp knife and to make your cuts in straight lines, avoiding any diagonal or uneven slices that can lead to uneven cooking times when heated (in this case, you’re aiming for raw, so don’t worry about even cooking).
2 ripe mangos, diced
The star ingredient in this refreshing Jicama Salad with Mango and Lime Recipe is indeed the mango, which provides a sweet and tangy flavor to balance out the crunchy jicama.
To choose the perfect mangos for your salad, make sure they are ripe but still firm. A ripe mango will be slightly soft to the touch, especially around the stem end, and will have a sweet aroma.
Dice the mangos into small pieces, about 1/2 inch in size, so they distribute evenly throughout the salad. You’ll need two mangos for this recipe, but you can also use one or three depending on your preference and how many people you’re serving.
Some popular mango varieties that work well in salads are:
- Honey
- America
- Ataulfo
- Pink Bliss
Feel free to experiment with different types of mangos and see which one you enjoy the most.
The key is to use fresh, ripe mangos for the best flavor and texture in your salad. Avoid using overripe or unripe mangos, as they can be too soft or hard, respectively, and may not hold their shape well in the salad.
1/4 cup red onion, thinly sliced
The red onion plays a crucial role in adding depth and flavor to the Jicama Salad with Mango and Lime Recipe. Thinly slicing the red onion allows its subtle sweetness and tanginess to shine through, balancing out the freshness of the jicama and mango.
To thinly slice the red onion , place it on a flat surface and cut off the top and bottom ends to create two even surfaces. Place the onion on its side and carefully make horizontal cuts, starting from one end and working your way down to the other, using a sharp knife. Continue making vertical cuts, about 1/8 inch apart, but do not cut all the way through the onion.
Separate the slices of red onion by carefully breaking them apart with your fingers or the tip of a paring knife, taking care not to tear the delicate layers. This process will help release the flavorful oils from within the onion and prevent it from becoming soggy or mushy.
Here are some additional tips for working with red onions:
- Use a high-quality, sweet red onion variety for the best flavor.
- Store red onions in a cool, dry place to preserve their freshness and prevent sprouting.
- Avoid using red onions that have developed brown or greenish spots, as they may be past their prime.
- Cut red onions just before assembling the salad for optimal flavor and texture.
When combining the sliced red onion with other ingredients in the Jicama Salad with Mango and Lime Recipe, be sure to distribute it evenly throughout the dish to ensure each bite has a balanced flavor profile. This will allow you to fully appreciate the unique characteristics of the red onion and its contribution to the overall success of this refreshing salad.
1 jalapeño pepper, seeded and finely chopped
The key ingredient that gives this Jicama Salad with Mango and Lime its unique flavor and heat level is the jalapeño pepper. When used in combination with other ingredients like jicama, mango, lime juice, and cilantro, it creates a delicious and refreshing salad perfect for warm weather.
Characteristics of a Good Jalapeño Pepper
Seed removal is crucial
The seeds contain most of the heat from the jalapeño pepper. Removing them helps to reduce the overall heat level, making it more palatable for those who prefer milder flavors.
Fine chop is ideal
Chopping the jalapeño pepper finely allows its flavor and heat to be evenly distributed throughout the salad, ensuring that each bite has a consistent taste experience.
When selecting a jalapeño pepper, look for one that is firm and has no signs of wilting or mold. If you prefer a milder flavor, consider using just half of the jalapeño pepper or substituting it with a milder pepper like Anaheim or Poblano.
Cooking with Jalapeños
Jalapeño peppers are versatile and can be used in a variety of dishes, not just salads. They pair well with grilled meats, fish, and vegetables, adding a spicy kick to any meal. When cooking with jalapeños, remember that the heat level can be adjusted by removing seeds or using different types of peppers.
Overall, the chopped jalapeño pepper is a key ingredient in this Jicama Salad with Mango and Lime recipe, providing a balance of flavor and heat that complements the sweetness of the mango and the tanginess of the lime juice.
Preparation
Lime Dressing
To prepare an excellent Lime Dressing for your Jicama Salad with Mango, it’s crucial to have the right ingredients at hand. Here are the essential components you’ll need:
- 1/2 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or agave nectar (optional)
- Salts and pepper to taste
- Fresh cilantro leaves for garnish
Before proceeding with the preparation of your Lime Dressing, make sure you have a clean and dry environment. You don’t want any contaminants or moisture interfering with the dressings’ flavor and texture.
To begin making the dressing, take a large bowl and combine the freshly squeezed lime juice, olive oil, garlic, Dijon mustard, honey or agave nectar (if using), salt, and pepper in it. Whisk these ingredients together until they are well combined and smooth.
Make sure to taste your dressing as you go along, adjusting the seasoning accordingly. If you prefer a tangier dressing, add a bit more lime juice. If you find it too acidic, balance it out with some more honey or agave nectar.
The consistency of your Lime Dressing can be adjusted depending on how thick or thin you prefer it to be. You can either whisk in a bit more olive oil if the dressing is too thin or add some water if it’s too thick. Be careful not to overdo it, as this will affect the overall flavor.
Once your Lime Dressing has been prepared, store it in an airtight container in the refrigerator until you’re ready to use it. This dressing is perfect for Jicama Salad with Mango and other salads that require a tangy and refreshing vinaigrette.
This homemade Lime Dressing recipe yields about 2/3 cup, which should be enough for one large salad or two smaller ones. You can easily double the ingredients to make more if you need it. Don’t forget to garnish your salad with some fresh cilantro leaves and lime wedges on the side.
Juice of 2 limes
- The juice of two limes is an essential component of this refreshing salad recipe, adding a burst of citrus flavor to balance out the sweetness of the mango.
- To prepare the lime juice for this recipe, you will need to juice two fresh limes.
- Choose limes that are heavy for their size and have a vibrant green color.
- Rinse the limes under running water to remove any dirt or bacteria from the skin.
- Gently squeeze the lime halves over a fine-mesh strainer or cheesecloth to collect the juice.
- You can also use a manual or electric juicer to extract the juice, taking care not to press too hard and release any pulp or seeds into the juice.
- Strain the lime juice through a fine-mesh sieve to remove any remaining pulp or sediment.
- Discard the lime solids and reserve the fresh lime juice in an airtight container in the refrigerator until ready to use.
- This citrusy component is essential for adding depth and brightness to the salad, so be sure to use high-quality limes for the best flavor.
2 tablespoons olive oil
To prepare the Jicama Salad with Mango and Lime, it’s essential to start with proper preparation techniques for each ingredient involved.
Preparing the Ingredients
Jicama
Wash the jicama under cold water to remove any dirt or debris. Pat dry with paper towels.
Mango
For ripe mangoes, simply peel and dice into small cubes for use in the salad. If using an unripe mango, you can speed up the ripening process by placing it in a brown bag at room temperature for 2-3 days or in the refrigerator overnight.
Lime
Cut the lime in half lengthwise and juice using a manual or electric juicer. You should aim to get about 1/4 cup of fresh lime juice for this recipe.
Preparing the Dressing
Olive Oil
- In a small bowl, combine 2 tablespoons of olive oil with the freshly squeezed lime juice (about 1/4 cup).
- Ensure to whisk these two ingredients together until they’re well combined.
Cumin and Chili Powder
Add about 1 teaspoon of ground cumin and a pinch of chili powder to the bowl. Whisk gently to combine, allowing their flavors to infuse into the olive oil mixture.
By following these preparation steps for each ingredient, you’ll end up with a delicious Jicama Salad with Mango and Lime Recipe that’s both refreshing and flavorful!
1 teaspoon ground cumin
To prepare 1 teaspoon of ground cumin for the Jicama Salad with Mango and Lime Recipe, it’s essential to understand that ground cumin is a spice derived from the seeds of the Cuminum cyminum plant.
The preparation process begins by selecting high-quality cumin seeds. You can find them in most supermarkets or specialty stores that sell spices. Look for seeds that are firm, dry, and have a rich, earthy aroma.
Once you have obtained the cumin seeds, you will need to roast them to enhance their flavor and aroma. Preheat your oven to 350°F (175°C). Spread the cumin seeds on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are lightly browned and fragrant.
Allow the roasted cumin seeds to cool completely before grinding them into a fine powder. You can use a spice grinder or mortar and pestle to grind the seeds. Sift the ground cumin through a fine-mesh sieve to remove any lumps or large particles.
To measure 1 teaspoon of ground cumin, use a standard measuring spoon. Make sure it’s level and even, as this will affect the flavor of your Jicama Salad with Mango and Lime Recipe.
Salt and pepper to taste
To prepare a delicious Jicama Salad with Mango and Lime, it’s essential to focus on the flavor enhancers that bring out the best in each ingredient.
Here are some key considerations for adding salt and pepper to taste:
Salt enhances flavors while reducing bitterness. When using a flaky sea salt or kosher salt, it adds depth without overpowering the other ingredients in your Jicama Salad with Mango and Lime.
Pepper adds a subtle kick of flavor that complements the sweetness of mango and the earthiness of jicama. Freshly ground black pepper is preferred over pre-ground varieties, as it retains its aroma and flavor more effectively.
Incorporating these seasonings at various stages of preparation will yield a harmonious balance of flavors:
- Use salt to season the jicama slices as you chop them. This helps to prevent sogginess and brings out their natural sweetness.
- Add pepper to your chopped onion, tomato, or cilantro mixture before combining it with mango and lime juice. The heat from the pepper will enhance the flavor of these ingredients.
By carefully incorporating salt and pepper into your Jicama Salad with Mango and Lime Recipe, you can create a culinary masterpiece that showcases the natural flavors of each ingredient.
Cooking and Assembly
Tossing the Salad
The process of cooking and assembly for the Jicama Salad with Mango and Lime Recipe requires attention to detail and a gentle touch, particularly when it comes to tossing the salad.
Begin by peeling and cutting the jicama into thin strips, removing any seeds or fibrous strands. This will help to create a uniform texture in the finished salad. Next, peel and dice the mango into similar-sized pieces, taking care not to bruise the fruit.
Mix together the lime juice, honey, salt, and chopped cilantro in a small bowl until well combined. This dressing will serve as the base for the flavors in the salad, providing a sweet and tangy contrast to the crunchy jicama and mango.
To assemble the salad, combine the jicama and mango in a large bowl, tossing gently to avoid bruising or breaking down the ingredients. Drizzle the dressing over the top of the salad and use a gentle folding motion to distribute it evenly throughout.
Next, sprinkle the chopped cilantro and crumbled cotija cheese over the top of the salad, if using. This will add a burst of freshness and a salty flavor to balance out the sweetness of the mango.
When tossing the salad, use a light touch to avoid bruising or breaking down any of the ingredients. Gently lift and fold the salad in a smooth, sweeping motion, working from one side of the bowl to the other.
Finally, serve the Jicama Salad with Mango and Lime immediately, garnished with additional cilantro if desired. This fresh and flavorful salad is perfect for hot summer days or as a light and refreshing side dish any time of year.
In a large bowl, combine jicama, mango, red onion, and jalapeño.
The process of cooking and assembly is a crucial aspect of preparing a delicious and visually appealing dish, such as the Jicama Salad with Mango and Lime recipe.
When it comes to cooking and assembly, it’s essential to consider several factors, including the type of ingredients being used, the desired texture and consistency of the final product, and the overall presentation of the dish.
In the case of the Jicama Salad with Mango and Lime recipe, cooking and assembly involve a combination of chopping, dicing, and combining various ingredients to create a fresh and flavorful salad.
Start by peeling and chopping the jicama into small cubes, making sure to remove any seeds or woody fibers. This will help to ensure that the jicama is evenly distributed throughout the salad and adds a nice crunch to each bite.
Next, peel and chop the mango into similar-sized pieces as the jicama. Be careful not to over-chop the mango, as it can become too soft and mushy. Instead, aim for a texture that’s slightly tender but still holds its shape.
While working with the red onion and jalapeño peppers, be sure to peel and chop them into smaller pieces as well. The key is to create a balance between textures, so that each bite has a mix of crunch, softness, and spice.
Once all the ingredients are chopped, it’s time to combine them in a large bowl. Add a sprinkle of salt, pepper, and lime juice to taste, then toss gently to ensure everything is evenly coated.
The final step is to garnish the salad with fresh cilantro leaves or scallions, which add a pop of color and freshness to the dish. This completes the cooking and assembly process for the Jicama Salad with Mango and Lime recipe, resulting in a delicious and visually appealing salad that’s perfect for any occasion.
Drizzle lime dressing over the salad and toss gently to combine.
The final touches to the Jicama Salad with Mango and Lime recipe involve a crucial step in bringing together all the flavors and textures: drizzling lime dressing over the salad and gently tossing it to combine.
This step requires attention to detail, as you want to ensure that each component is evenly coated with the tangy and refreshing lime dressing. To start, make sure you have your jicama salad ready, consisting of thinly sliced jicama, juicy mango, crunchy red onion, and crumbled queso fresco.
Next, grab a spoon or a spatula and drizzle the lime dressing over the salad in a zig-zag pattern. Be liberal with the amount, but don’t overdo it – you want to taste the sweetness of the mango and the crunch of the jicama, not be overwhelmed by the acidity of the lime.
Once you’ve drizzled the dressing, use your spatula or spoon to gently toss the salad. Start from one end of the bowl and work your way around, using a gentle folding motion to combine all the ingredients. This will help distribute the flavors evenly and prevent any ingredient from getting crushed or bruised.
Some helpful tips for this step include:
- Don’t overmix! You want to maintain the delicate texture of the jicama and mango, so be gentle when tossing the salad.
- Use a light hand with the dressing – you can always add more, but it’s harder to remove excess dressing from the salad.
With these final touches complete, your Jicama Salad with Mango and Lime is now ready to be devoured! The combination of crunchy jicama, sweet mango, tangy lime, and crumbled queso fresco creates a truly unique flavor experience that’s both refreshing and satisfying.
Serve immediately, garnished with fresh cilantro if desired.
To bring this refreshing Jicama Salad with Mango and Lime to life, the final steps involve cooking and assembly.
Cooking
- Prepare all the ingredients beforehand, including chopping the mango and jicama into desired sizes.
- Mix together the lime juice, honey or agave syrup (if using), salt, and a pinch of black pepper in a bowl until well combined.
- This mixture will serve as the dressing for our salad, so feel free to adjust it to your taste preferences.
Now that we have all our ingredients ready to go, let’s move on to the assembly process:
Assembly
- In a large bowl, combine the chopped mango and jicama in equal proportions. The key here is to balance their textures and flavors.
- Pour the prepared lime juice mixture over the fruit and vegetables, making sure they’re evenly coated with the dressing.
- Using a spoon or spatula, gently toss the ingredients together until they’re well combined and the flavors have melded together.
Just before serving, garnish your Jicama Salad with Mango and Lime Recipe with fresh cilantro leaves if desired. This adds a pop of color and a burst of freshness to each bite.
Serve immediately, allowing everyone to enjoy this vibrant salad at its best.
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