Quick Summary
Mango Salad- ripe juicy mangoes with jicama, cucumber, red pepper, mint, cilantro, fresh lime juice, and a sprinkle of Tajin. This refreshing simple salad is perfect for summertime or anytime!
If you are looking for a simple salad recipe, you have come to the right place. This Mango Salad only takes 10 minutes to make, is colorful, refreshing, and SO delicious.
Mangoes are tender, juicy, and oh so sweet and I love using then to make mango salsa and this easy salad.
Along with ripe and juicy mangoes, the salad also has crunchy cucumbers, jicama, red bell peppers, scallions, fresh mint and cilantro. I squeeze lime juice over the salad to brighten it up. I also love sprinkling a little Tajin seasoning on top for a little citrusy kick! It is SO good!
This salad is SO fresh and is perfect during the summertime or anytime. It is pretty to serve and everyone always asks for the recipe. All of the flavors come together to create an amazing salad!
Table of Contents
Ingredients
- Mango– pick 2 large mangos that are ripe but not overly ripe. You don’t want the mangos to be mushy. When gently squeezed, a mango that’s ripe and ready should give slightly to pressure. If it’s hard as a rock, it’s not yet ripe. If it’s too soft, it is probably brown inside.
- Jicama– if you aren’t familiar with jicama, it is a root vegetable with a thick brown skin and crunchy white inside. It is similar to a crisp apple in texture, but not as sweet.
- Cucumber– I use an English cucumber.
- Red bell pepper– remove the stem and seeds before chopping.
- Scallions– sliced!
- Herbs– cilantro and mint, so fresh!
- Limes– the lime juice is the “dressing” to the salad.
- Tajin Seasoning– I like to finish the salad with Tajin, it gives the salad a nice flavor kick. Tajín seasoning is tangy, salty, citrusy, and has a little heat, but it’s not too spicy.
How to Make Mango Salad
- In a large bowl, combine the mango, jicama, cucumber, red pepper, scallions, cilantro, and mint.
- Squeeze fresh lime juice over the salad and toss.
- Sprinkle with salt and Tajin seasoning, if using. Toss again.
- Serve and enjoy!
Variations
- Swap peaches or nectarines for the mangoes.
- Use yellow or orange bell pepper instead of red.
- If you can’t find jicama, you can leave it out, but it is SO good. I love the crunch it adds.
- Add avocado! Avocado is always a good idea:)
- Add a drizzle of honey or hot honey for extra sweetness.
Serving Suggestions
This simple salad goes great with any meal, but here are a few of our favorites!
- Tacos (fish, steak, vegetarian, beef, turkey, or cauliflower chickpea)
- Steak Kabobs
- Honey Mustard Chicken
- Grilled Salmon
- Soy Ginger Chicken
- Flank Steak with Chimichurri Sauce
- Best Grilled Chicken Sandwich
How to Store
This salad is best the day it’s made, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
More Summer Salad Recipes
Find all of our Salad Recipes HERE! There are lots to choose from!
Mango Salad
Ingredients
- 2 ripe mangos, chopped
- 2 cups peeled and chopped jicama
- 2 cups chopped English cucumber
- 1 red bell pepper, seeds removed and chopped
- 2 scallions, sliced
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped fresh mint leaves
- 2 small limes
- Kosher salt, to taste
- Tajin, for sprinkling on salad, optional
Instructions
- In a large bowl, combine the mango, jicama, cucumber, red pepper, scallions, cilantro, and mint.
- Squeeze fresh lime juice over the salad and toss. Sprinkle with salt and Tajin, if using. Toss again.
- Serve and enjoy!
Notes
Nutrition
Have you tried this recipe?
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