Mango Jicama Slaw

Last Updated July 21st, 2020 at 02:25 pm by Lisa

Mango Jicama Slaw with sweet juicy mangos, crunchy jicama, crisp green cabbage, and a sweet tangy mango-lime vinaigrette is one clean salad!

Slaw…Mango Jicama Slaw….with a Mango Lime Vinaigrette Dressing has a fresh clean crunch from the jicama and green cabbage with a sweet and tangy kick from the mango-lime vinaigrette.

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Mango Jicama Slaw Ingredients:

Mango Slaw Ingredients

Lime Mango Vinaigrette:

• 1 cup diced mango
• 2 limes zested and juiced
• 1/2 orange juiced
• 2 tablespoons honey
• 1 teaspoon grated ginger
• 1/4 cup olive oil
• 1 teaspoon of sea salt
• 1/4 teaspoon chile powder
• 2 tablespoons finely chopped cilantro

Mango Jicama Slaw:

• 2 cups diced Mangos
• 1/2 green cabbage sliced thin about 6 cups
• 1/4 Jicama peeled and grated (about 3 cups)
• chopped cilantro for garnish

How Can I Use Mangos In Recipes?

Mangos can be used to in so many ways. Add slices to salads, use in mango pineapple salsas, smoothies, sorbets, sauces, and fish dishes. Mangos are always a great snack!

How To Select A Ripe Mango?

Choose mangos that are firm, have unblemished skin, and a fresh scent. Since mangos are usually sold firm, leave at room temperature for a few days on the kitchen counter to soften until yielding to gentle pressure. Refrigerate once ripe for up to a week or more.

How to Cut a Mango Using A Knife:

1. You can use a knife and a cutting board. Cut a small slice off the stem end so it sits stable, place one end of the mango on a cutting board.
2. Next, carefully cut down feeling your way cutting between the mango seed and the fruit. The seed is tough and will resist your knife, one side of the mango will have a thicker piece of fruit than the other.
3. Once you have cut both sides of mango away from the seed, use a butter knife to cut a criss-cross pattern down to the mango skin but not through it, then press the mango half to invert and scrape off the mango chunks into a bowl.

To see a full step by step post, you can see my kitchen tip post on How To Dice and Cut Mangos

How To Cut A Mango Using A Mango Splitter:

Step 1: Wash with cool water and a quick spray of vinegar.

Step 2: Try using a mango splitter, the one I use is from OXO. It works so well, and did a fabulous job on this extra-large mango!

Step 3: Cut a small slice off the stem end so it sits stable, press down, and that is it…you discard (or compost) the seed in the center with one simple press.

Note: The sharp stainless steel blades slice cleanly through the mango and leave almost nothing behind on the large flat seed.

Step 4: Each side piece of the mango is the part you want to use for recipes or snacking.

Step 5: Use a butter knife, and slice into a grid through each mango half.

Step 6: Turn the half inside out and scoop the diced mango pieces into a bowl with your fingers or a large spoon.

Now that was easy, wasn’t it?

Mangos always remind me of tropical islands, warm balmy beaches, and a relaxing on vacation!  This Mango Jicama Slaw with sweet juicy Keitt Mangos takes me straight to an “island” state of mind, which is a really good thing in my book.

Enjoy this Mango Jicama Slaw served with grilled fish, as a side dish with pineapple shrimp skewers, or along with a pulled pork sandwich. This Mango Jicama Slaw would be great on fish tacos!

The crunchy jicama and green cabbage balance well with the sweet tangy mango-lime vinaigrette.  Enjoy this perfect clean side dish, guilt-free my friends.

All the Best,
Lisa XO

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Print Pin Recipe

Mango Jicama Slaw

Mango Jicama Slaw with sweet juicy Keitt Mangos, crunchy jicama, crisp green cabbage, and a sweet tangy mango-lime vinaigrette is a perfect clean side dish!

Course Side Dishes & Vegetables

Cuisine American

Keyword fruit slaw, mango-lime dressing

Prep Time 20 minutes

Total Time 20 minutes

Servings 8

Calories 153kcal

Author Lisa Hatfield

Equipment

Mango Splitter

Vitamix Blender

Box Grater

Ingredients

Lime Mango Vinaigrette:

• 1 cup diced Mango
• 2 limes zested and juiced
• 1/2 orange juiced
• 2 tablespoons honey
• 1 teaspoon grated ginger
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon chile powder
• 2 tablespoons finely chopped cilantro

Mango Jicama Slaw:

• 2 cups diced Mangos
• 1/2 green cabbage sliced thin about 6 cups
• 1/4 Jicama peeled and grated (about 3 cups)
• chopped cilantro for garnish

US Customary – Metric

Instructions

Lime-Mango Vinaigrette:

• In a blender or food processor, mix until smooth: mango, lime, lime zest, orange juice, honey, ginger, olive oil, salt, pepper, and hot hatch chile powder (or substitute cayenne).
• Keep in a small mason jar in the fridge for up to a week.
• Chop 2 tablespoons of fresh cilantro, stir into dressing. (If you blend in the cilantro, it turns the dressing green, and not orange!)

Mango Jicama Slaw:

• Peel and grate 1/4 of a jicama. Grate in a Cuisinart or a box grater.
• Use a mango cutter, and dice mango into small diced cubes.
• Slice or grate 1/2 green cabbage. Grate in a a Cuisinart, box grater.
• In a large bowl, toss green cabbage, jicama, and mango.
• Pour dressing, and garnish with chopped cilantro.

Notes

PRO TIPS: 1 large Mango yields 2 cups diced mango. 1 regular size mango yields about 1¼ cups diced. The dressing will keep in the fridge for about a week. Shake well before pouring.

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 298mg | Fiber: 5g | Sugar: 16g | Vitamin A: 785IU | Vitamin C: 60.8mg | Calcium: 42mg | Iron: 0.8mg

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