ENSALADA DE MANGO, JICAMA Y PEPINO (MANGO-JICAMA AND CUCUMBER SALAD)
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide "fingers."
- Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber "fingers" or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the "salads." Serve with lime wedges for each guest to squeeze over the pieces as they eat them.
- Variation: Cut the mango, jicama and cucumber into cubes instead of "fingers," and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
CRUNCHY JICAMA AND MANGO SALAD
"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
- Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED CORN, JICAMA AND MANGO SALAD
Provided by The Hearty Boys
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
MANGO, JíCAMA AND CORN SALAD
Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Daisy Martinez
Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
- Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
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