Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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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!


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