Why You’ll Love mango jicama slaw
If you’re craving something crisp, colorful, and bursting with flavor, mango jicama slaw is your new go-to. This refreshing side dish brings together the natural sweetness of ripe mangoes with the satisfying crunch of jicama, all tied together with a zesty lime-honey dressing. It’s a vibrant mix that’s perfect for summer BBQs, taco nights, or anytime you want to brighten up your plate.
What makes this slaw stand out is its balance. The juicy mango adds a tropical sweetness, while the jicama keeps things light and crunchy. Red bell pepper and red onion bring a little bite, and fresh cilantro adds a pop of herbal freshness. It’s a dish that feels indulgent but is actually packed with wholesome ingredients.
Whether you’re serving it as a topping for grilled meats or enjoying it as a standalone salad, this mango jicama slaw recipe is a crowd-pleaser. It’s naturally gluten-free, dairy-free, and easy to make ahead. Plus, it pairs beautifully with spicy, smoky, or savory mains. Let’s dive into what you’ll need to make this flavorful favorite.
Table of Contents
Ingredients to make jicama mango salad
Here’s everything you’ll need to make this crunchy, sweet, and tangy jicama mango salad. These ingredients are easy to find and come together quickly for a fresh and flavorful dish.
- 2 cups jicama, peeled and julienned
- 1 1/2 cups ripe mango, peeled and thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Make sure to use a ripe mango for the best flavor. Ataulfo or Kent mangoes work beautifully here. For the jicama, look for one that feels firm and heavy for its size. If you’re prepping ahead, keep the mango and jicama separate until ready to mix to maintain their texture.
Time needed to make spicy mango slaw
This spicy mango slaw is quick to prepare and perfect for last-minute gatherings. Here’s a breakdown of the time you’ll need:
- Prep Time: 15 minutes
- Resting Time: 10–15 minutes (to let flavors meld)
- Total Time: 25–30 minutes
It’s a great side to whip up while your main dish is cooking. For more quick-prep ideas, check out these easy mango recipes that come together in minutes.
Quick Steps to Make jicama slaw with mango
Step 1
In a large bowl, combine the julienned jicama, sliced mango, red bell pepper, and red onion.
Step 2
In a small bowl, whisk together lime juice, honey, olive oil, salt, and black pepper until well combined.
Step 3
Pour the dressing over the slaw mixture and toss everything gently until evenly coated.
Step 4
Add chopped cilantro and toss again to distribute the herbs throughout.
Step 5
Let the slaw sit for 10–15 minutes before serving, allowing the flavors to meld.
Step 6
Taste and adjust seasoning with extra lime juice or salt if needed.
Step 7
Serve chilled or at room temperature as a side or topping for tacos or grilled meats.
Pro Tips & Tasty Tweaks
For extra crunch, add shredded cabbage to turn this into a mango cabbage slaw. Want more heat? Toss in a few thin slices of jalapeño. If you’re out of honey, agave syrup works well too. This slaw is best fresh, but you can prep the veggies a day ahead and store them separately. Just mix before serving. If your mango is too soft, it may get mushy—go for one that’s ripe but still firm.
Is mexican mango slaw healthy and nutritious ?
Absolutely! Mexican mango slaw is not only delicious but also packed with nutrients. It’s naturally low in calories and high in fiber, making it a smart choice for anyone watching their intake. Jicama is a standout ingredient here—it’s low in carbs and high in prebiotic fiber, which supports gut health. Mango adds a dose of vitamin C and antioxidants, while red bell pepper and red onion bring in additional vitamins and minerals.
Here’s a rough breakdown per serving (based on 4 servings):
- Calories: ~120
- Fat: 4g (from olive oil)
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 12g (natural from mango and honey)
- Protein: 1g
This slaw is also naturally gluten-free and dairy-free. If you’re looking for more light and crunchy sides, try this apple cider vinegar coleslaw or this cucumber tomato salad for more veggie-packed options.
For those focused on nutrient-dense meals, pairing this slaw with a lean protein like these spinach and feta turkey burgers makes for a balanced plate. Or explore this classic coleslaw recipe for another healthy slaw variation.
Can I make mango cabbage slaw healthier and still delicious?
Yes, and it’s easier than you think. To make mango cabbage slaw even lighter, you can skip the honey or replace it with a few drops of stevia or monk fruit sweetener. If you’re watching your fat intake, reduce the olive oil to 1/2 tablespoon or use a light vinaigrette instead.
For a lower-carb version, reduce the mango amount and add more jicama or shredded cabbage. You can also toss in some cucumber for extra hydration and crunch—similar to this creamy cucumber salad.
Want to make it vegan? Simply swap honey for maple syrup or agave. For more plant-based sides, check out these healthy holiday sides that are both festive and nourishing. Or try this cucumber yogurt salad for a probiotic-rich option.
Looking for more ways to enjoy jicama? These baked jicama fries are a fun and healthy snack that pairs well with this slaw.
How to Serve mango jicama slaw?
This slaw is incredibly versatile. Serve it as a side with grilled chicken, fish, or pork. It also makes a fantastic topping for tacos, especially fish or shrimp tacos. For a tropical twist, pair it with this grilled salmon with mango salsa.
Hosting a party? Serve it alongside pineapple salsa and tortilla chips for a colorful appetizer spread. Or use it as a fresh topping for Mexican pulled pork tacos for a sweet and spicy combo.
For a complete meal, pair it with these turkey burgers or serve it with grilled tofu for a plant-based option. It also complements dishes like holiday brunch spreads or summer cookouts.
Avoid These Mistakes
Even a simple recipe like mango jicama slaw can go sideways if you’re not careful. Here are a few common pitfalls and how to avoid them:
- Using overripe mango: It can turn mushy and overpower the texture. Choose a mango that’s ripe but still firm.
- Skipping the resting time: Letting the slaw sit for 10–15 minutes helps the flavors blend beautifully.
- Overdressing: Too much dressing can make the slaw soggy. Stick to the recipe amounts or add gradually.
- Not slicing thinly: Thick cuts of jicama or onion can throw off the texture. Use a mandoline or sharp knife for even slices.
For more slaw tips, check out this pulled pork and slaw combo or this creamy sriracha coleslaw for spicy inspiration. You can also explore our vinegar-based slaw for a tangier twist or try these high-protein desserts to round out your meal.
The best way to store leftover jicama mango salad
Leftovers? No problem. Store your jicama mango salad in an airtight container in the fridge. It stays fresh for up to 2 days. After that, the mango may start to soften too much, and the slaw can lose its crunch.
To keep it crisp, store the dressing separately and mix just before serving. If you’ve already dressed it, give it a quick toss before eating to redistribute the flavors.
For more make-ahead ideas, check out these holiday sides that store well or this Christmas breakfast roundup for meal prep inspiration. You can also explore this mango banana smoothie for using up leftover mango or try this classic coleslaw that holds up well in the fridge.
Ready to give mango jicama slaw a try?
This mango jicama slaw is more than just a side dish—it’s a celebration of fresh, vibrant ingredients that come together in perfect harmony. With its sweet, tangy, and crunchy profile, it’s the kind of dish that brightens any table and complements a wide range of meals.
Whether you’re planning a summer cookout, a taco night, or just want something light and refreshing, this slaw delivers. It’s easy to make, naturally gluten-free, and packed with flavor. Plus, it’s a great way to introduce more fruits and veggies into your meals.
Don’t forget to check out our other favorites like baked jicama fries, mango smoothies, turkey burgers, and pineapple salsa to round out your menu.
Frequently Asked Questions
Can I make this slaw ahead of time?
Yes! You can prep the ingredients a day in advance. Keep the dressing separate and mix everything just before serving to maintain the crunch.
Is jicama mango salad gluten-free?
Yes, it’s naturally gluten-free. Just double-check your honey and any added ingredients to ensure they’re certified gluten-free if needed.
Can I use frozen mango?
Fresh mango is best for texture, but if you’re in a pinch, thawed frozen mango can work. Just pat it dry before adding to the slaw.
What can I use instead of jicama?
If you can’t find jicama, try using shredded cabbage, kohlrabi, or even crisp apple slices for a similar crunch.
How spicy is this slaw?
This version isn’t spicy, but you can add sliced jalapeños or a pinch of chili flakes to turn it into a spicy mango slaw.
