Jicama, Mango and Red Bell Pepper Salad

Looking for a colorful salad full of sweetness, spice and crunch?  This jicama, mango and bell pepper salad will do the trick.


Why did I make this salad? I needed a side dish to serve at a friend's birthday party. Nothing was inspiring me in my refrigerator, so a trip to the grocery store was in order. If you ever see me wandering the produce aisle in a daze, know that I'm working a recipe out in my head. I wanted to create something colorful that looked like confetti. My ingredient choices? Jicama, red bell pepper, red onion, cilantro and Serrano chiles. A party in a salad bowl.  Mission accomplished.

Ingredients you'll need:
1 cup jicama, diced
1 cup mango, diced
1 red bell pepper, diced
2 tablespoons red onion, diced
¼ cup cilantro, minced
½ to 1 whole Serrano chili, seeded and finely diced
¼ cup fresh lime juice
2 tablespoons olive oil


Preparation Tips:
The best and safest way to peel jicama is with a knife. Using a vegetable peeler on this root vegetable can be challenging. Make sure the mango you choose is at the peak of its ripeness. Gently squeeze a mango to see if it’s ripe. If you need to speed up the ripening process, put the mangos into a paper bag at room temperature. Once a mango is ripe, move it to the refrigerator. It should keep for 2 -3 days.

My biggest tip when making this salad? The dice sizes of the jicama, mango, red bell pepper and onion should be the same.
Doing this will even out the flavors and textures of each bite. Another bonus in doing this? It's the perfect recipe to practice your knife skills.

Crunchy, a little sweet with a little heat. This salad tastes even better after a few hours or the next day.



Jicama, Mango, and Red Bell Pepper Salad

Course: Salad
Cuisine: American
Keyword: easy side dish recipe, fruit salad, Side salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 95 kcal
Author: Lisa Marie Todd

Looking for a colorful salad full of sweetness, spice and crunch?  This jicama, mango and bell pepper salad will do the trick.



  • cup  Jicama diced
  • cup  Mango diced
  • 1   Red bell pepper diced
  • tablespoons  red onion diced
  • 1/4  cup  cilantro minced
  • 1/2 to 1   Serrano chili seeded and finely diced
  • 1/4  cup  fresh lime juice
  • tablespoons  olive oil
  • 1/4  teaspoon  Kosher salt


  1. In a medium bowl, combine all of the ingredients and mix well. Salad can be served immediately.

Recipe Notes

For added flavor, cover salad and refrigerate for 30 minutes then serve.

Nutrition Facts
Jicama, Mango, and Red Bell Pepper Salad
Amount Per Serving
Calories 95 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 87mg4%
Potassium 237mg7%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 1720IU34%
Vitamin C 54.1mg66%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.



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