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Mango Cucumber Salad

I was introduced to a version of this recipe by my sister-in-law last summer and I just love it! With the jicama, mango and cilantro, this has a Mexican twist to it. I found the jicame (a root vegetable with golden/brownish skin) in the produce section alongside the fresh herbs and ginger. Right now I'm so glad it's mango season again!  This recipe makes enough for six as a side. Make sure you double or triple the recipe if you take it to a family picnic.
  • 2 mangoes, peeled and chopped into cubes *
  • ½ English cucumber roughly chopped or sliced
  • ½ small jicama, peeled and cubed (about 1 cup)
  • 1 small shallot, sliced
  • 2 Tbsp fresh mint, chopped
  • 2 Tbsp cilantro or parsley, chopped 

  • 2 Tbsp grapeseed oil (or light olive)
  • 2 Tbsp lime juice
  • 2 Tbsp frozen OJ concentrate
  • 1/8 tsp cumin
  • 1/8 tsp chili
  • 1/8 tsp salt
  • 1/8 tsp sugar

  1. Mix dressing ingredients.
  2. Toss all ingredients with dressing and refrigerate (or set in cooler) for an hour or two so flavors blend, before serving.
 * for a tutorial on how to cup up a mango click here

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  1. Thank you. Looks wonderful and no doubt will taste delicious when we make this for supper today

  2. I love mangos and now I have one more dish to use them in. Thank you!