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Mango, Jicama, and Cucumber Salad

Posting Date: 09/23/15

Mango, Jicama, and Cucumber Salad

Mango, Jicama, and Cucumber Salad is a crowd pleaser recipe for people who like mangoes. I love mangoes and the addition of jicama and cucumber makes this salad perfect because they add the crunchiness to the salad. It is very refreshing for hot summer. This recipe gets better with time, so I always make it a day ahead. If you don't know about jicama, jicama looks like a potato. It has no taste but it absorbs all the flavor of the dressing when you use it in the salad. It is normally eaten raw in salad. In Indonesia, some people put it as an ingredient in the spring rolls and it adds the crunchiness to the spring rolls. I normally buy jicama from Walmart. They sell it in the fruit section. The other grocery stores also sell it.


  • 1/4 cup rice vinegar
  • 2.5 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/3 cup canola oil
  • salt to taste
  • pepper to taste
  • 1 small ripe mango, peeled and diced into 1/3" pieces
  • 1 cucumber, sliced thin and cut slices in half
  • 1 small jicama, cut into small dice
  • 1/2 red bell pepper, cut into small dice
  • 1 small red onion, cut into small dice
  • 1 small jalapeno. Remove seeds and ribs. Mince into very small pieces.
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons mint leaves, chopped


  1. Mix vinegar, lime juice, honey, cumin, and canola oil until thoroughly mixed. Add salt and pepper.
  2. Combine mango, jicama, cucumber, bell pepper, onion, jalapeno, mint and cilantro in a salad bowl.
  3. Pour the dressing on top of the vegetables and mix everything. Add salt and pepper if needed.

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