Mango Cucumber Jicama Salad with Lime and Cilantro
Some of the best summer recipes don't need to be cooked at all, and this crunchy, juicy mango cucumber jicama salad is proof. It's bright and hydrating, with a balance of sweet, sour, salty, and just a hint of heat from jalapeño. Jicama is a naturally mild and crisp root vegetable that adds great texture to salads and slaws. Paired with juicy mango, cool cucumber, and zesty lime, this combo creates a plant-based side dish that's as colorful as it is refreshing.
This is one of my favorite ways to bring balance to spicy or grilled main dishes. Plus, it comes together in just a few minutes and gets even better as it sits.
This Mango Cucumber Jicama Salad is one of my go-to side dishes when I want something crisp, refreshing, and just a little bit unexpected. It's especially perfect for warm-weather meals or picnics. Try pairing it with something bold and flavorful like my Grilled Tofu and Veggie Skewers or Salmon Tacos for a vibrant, balanced meal.
Looking for more fresh salad inspiration? You might also like my Fennel Citrus Salad with Pistachios or Strawberry Caprese Salad with Chickpeas. These recipes are plant-forward and nutrient-rich, designed to be satisfying while still feeling nourishing and energizing.
Whether you're hosting friends, prepping lunches, or just need a colorful way to use up ripe produce, this salad delivers brightness, crunch, and a satisfying touch of heat in every bite.
Ingredients
This salad features just a few fresh ingredients that come together to deliver major flavor and texture. Ripe mango adds juicy sweetness, while cucumber and jicama bring a refreshing crunch. A sliced jalapeño gives it a subtle kick (you can remove the seeds for a milder option). Lime zest and juice brighten everything up, and fresh cilantro adds an herby note. Finish with a pinch of salt to tie it all together.
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Substitutions:
- Mango: Use ripe but firm mango for best texture. Papaya or pineapple can work in a pinch.
- Jicama: If you can't find jicama, try daikon radish or even crunchy apple slices for a similar effect.
- Jalapeño: Swap for serrano if you want more heat, or omit for a mild version.
- Cilantro: Substitute fresh mint or parsley for another herb profile.
Storage:
This salad is best served fresh but can be made a few hours ahead.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. If prepping in advance, wait to add the salt and cilantro until just before serving to preserve the crisp texture and bright flavor.
FAQ
Yes! Mango and cucumber pair well together. Mango brings juicy sweetness while cucumber adds a cooling, hydrating crunch. Together, they create a refreshing, balanced base for salads, especially when paired with lime juice, herbs, and a little spice.
The key is seasoning! Always include a balance of acid (like lime juice or vinegar), salt (to enhance flavor and draw out moisture), and herbs or spices. In this salad, the combination of lime zest and juice, salt, and fresh cilantro brings out the best in the cucumber and ties all the ingredients together.
Light and zesty dressings work well-lime juice, rice vinegar, or citrus vinaigrettes complement mango's sweetness without overpowering it. In this recipe, fresh lime juice and zest act as a simple dressing, enhancing flavor while keeping the salad crisp and vibrant.
Absolutely. Jicama is a great addition to salads because of its crunchy texture and mild, slightly sweet flavor. It holds up well to citrusy dressings and adds a satisfying bite, especially in fresh, no-cook recipes like this one.
📖 Recipe
Mango Cucumber Jicama Salad with Lime and Cilantro
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Ingredients
- 2 ripe mangoes peeled and cut into ½-inch spears
- 1 cucumber halved lengthwise, seeds removed, and thinly sliced horizontally
- 1 cup sliced jicama spears
- 1 sliced jalapeño pepper seeds and membrane removed if less heat desired
- 1 lime zest and juice
- ⅓ cup chopped fresh cilantro
- Salt to taste
Instructions
- Combine ingredients in a large bowl, toss until mixed, and enjoy! Best enjoyed within 1-2 days.
Delicious summer salad!
Thanks, Leslie! So glad you enjoyed it.
Would you recommend using frozen mango when the fruit is out of season? Or suggest a substitute?
Hi Linda! I haven't tried it, but frozen mango could work. You'll probably want to drain and thaw the fruit really well before adding it to the salad. (You may even want to cook it on a grill pan first). I've also used dry mango in salads-you can search "mango forbidden rice" for another idea. Would love to hear how it turns out if you try it!
hi, made this last night. all I can say is...WOW!!!! very fresh, delicious and easy.
Yay, so glad you liked it. Thanks, Ali! 😀
Do you cook the Jicama first? I have never had it before but want to try it.
Hi CiCi! I used raw jicama for this recipe. Super easy—let me know how you like it!
YUM! love the addition of jicama.
Thanks, Rebecca! Can't get enough of that jicama crunch! ????