Best Cucumber Jicama And Mango Salad Recipes

Cucumber, Jicama, and Mango Salad image

Yield serves 6

Number Of Ingredients 9

1/4 cup brown rice vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon sea salt
1 large English cucumber, peeled
1 cup peeled and diced jicama, in 1/2-inch cubes
1 cup diced mango, in 1/4-inch cubes
3 tablespoons coarsely chopped fresh mint

Steps:

Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
rebecca's notes
If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
storage
Store in an airtight container in the refrigerator for 5 to 6 days.
nutrition information
(per serving)
Calories: 60
Total Fat: 0.2g (0g saturated, 0g monounsaturated)
Carbohydrates: 14g
Protein: 0g
Fiber: 2g
Sodium: 100mg

Ensalada de Mango, Jicama y Pepino (Mango-Jicama and Cucumber Salad) image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 6

2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch "fingers" or wedges (see technique below)
1 medium (about 1 pound) jicama, peeled and cut into long 1/2-inch-wide "fingers" or wedges
1 long seedless "English" cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide "fingers" or wedges
1 teaspoon pure ground chile (buy pure guajillo or ancho chile in a Mexican grocery, make it yourself, or substitute a little cayenne)
Salt
2 limes, each cut into 6 wedges

Steps:

Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide "fingers."
Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber "fingers" or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the "salads." Serve with lime wedges for each guest to squeeze over the pieces as they eat them.
Variation: Cut the mango, jicama and cucumber into cubes instead of "fingers," and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.