Jícama and Mango Salad with Cilantro-Lime Dressing
Diana Kennedy, the British-born authority on Mexican regional cooking, documented this combination in The Art of Mexican Cooking — her definitive 1989 work compiled from decades of fieldwork across Mexico. Jícama (pronounced HEE-kama) is a root vegetable prized in Mexican street food for its crunch, mild sweetness, and ability to absorb citrus. Kennedy noted that vendors at mercados would sell sliced jícama dusted with chilli and lime as a mid-morning snack; this salad formalises that idea with mango and a herbed dressing. The Cilantro-Lime-Dressing amplifies the citrus base and ties everything to the freshness of the cilantro.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Jícama, peeled | 500 g |
| Ripe but firm mangoes | 2 (about 400 g flesh) |
| Cucumber, peeled, seeded, cut into batons | 1 large |
| Watermelon radishes or regular radishes, thinly sliced | 4 |
| Red chilli (Fresno or jalapeño), thinly sliced | 1 (seeds removed if desired) |
| Fresh cilantro sprigs | a small handful |
| Flaky sea salt | to taste |
| Tajín or mild chilli powder | ½ tsp, to finish |
| Lime zest | from 1 lime |
For the dressing: → Cilantro-Lime-Dressing
Method
- Cut the peeled jícama into matchsticks approximately 5 cm × 0.5 cm. If the jícama is very large, halve it first then cut into planks before matchsticks.
- Peel the mangoes and cut the flesh into similar-sized batons, working around the stone.
- Cut the cucumber into batons matching the jícama and mango.
- Combine jícama, mango, and cucumber in a large bowl. Add the sliced radishes and chilli.
- Prepare the Cilantro-Lime-Dressing and pour half of it over the salad; toss gently to coat. Taste and add more dressing as needed — the salad should be bright and well-dressed but not pooling.
- Arrange on a platter or in a wide bowl. Scatter cilantro sprigs over the top.
- Finish with lime zest, flaky salt, and a dusting of Tajín or chilli powder.
- Serve immediately — jícama holds its crunch well, but mango will begin to break down after 20–30 minutes.
Notes
- Kennedy’s original preparation is simpler: just jícama, lime, salt, and chilli. This version adds mango and cucumber for a more complete salad.
- Jícama can be cut 1–2 days ahead and kept in cold water in the fridge; drain and dry well before using.
- Choose mangoes that are ripe but firm — Ataulfo (honey mango) is ideal for its low fibre and clean flavour.
- Tajín (a commercial Mexican chilli-lime-salt blend) is the most convenient finish; alternatively, combine equal parts chilli powder, salt, and citric acid.
- This salad pairs well with grilled seafood, tacos de pescado, or ceviche as part of a larger spread.
- Kennedy would likely disapprove of Tajín in a home kitchen — substitute a good ancho or guajillo chilli powder for a more traditional finish.
Dressing: Cilantro-Lime-Dressing