Strawberry Mango Jicama Salad

Why This Strawberry Mango Jicama Salad Tastes Like Summer

It snowed in Utah on Monday, and my purple lilacs were bent under the weight. I was not happy. But the snow melted, the sun came back, and I made this strawberry mango jicama salad because it screams summer. The strawberries and mango are juicy and sweet, the jicama gives a nice crunch, and the cilantro and lime finish it off bright. I plan to bring a big bowl to our Memorial Day barbecue. What are your favorite BBQ sides?

Why You’ll Love This Easy Salad Recipe

• Only five ingredients and five minutes of prep, no cooking, no fuss.
• The jicama stays crunchy even after you toss it with lime juice, so the texture holds up at a picnic or potluck.
• It works as a refreshing fruit salad on its own or as a bright summer side dish alongside grilled chicken, fish, or tacos.

Key Ingredients for a Crunchy Sweet Tangy Salad

• Strawberries: Look for bright red, fragrant berries. If they’re not super sweet, a tiny pinch of sugar can help, but ripe summer berries usually don’t need it. Frozen strawberries will turn mushy, stick with fresh.
• Mango: A ripe mango yields slightly to gentle pressure. Ataulfo (honey) mangoes are extra sweet and have less fiber. If you can’t find fresh, thawed frozen mango works in a pinch, but drain off excess liquid.
• Jicama: This root vegetable adds the crunch. Choose one that feels heavy for its size and has smooth, unblemished skin. Peel it thoroughly before cutting. There’s no good substitute for the texture, but you could use crisp apple or cucumber in a pinch.

Kitchen Tools for This Strawberry Mango Jicama Salad

• Medium mixing bowl
• Sharp chef’s knife
• Cutting board
• Vegetable peeler (for the jicama)
• Citrus juicer (optional, but makes squeezing limes easier)

Tips for Making the Best Strawberry Mango Jicama Salad

Pick mangoes that are ripe but still firm, they should give slightly when pressed but not feel mushy. For the jicama, look for a small to medium one; larger ones can be woody. Peel it with a vegetable peeler, then cut into thin matchsticks or small cubes so each bite has a little crunch. Slice the strawberries about the same size as the mango pieces so you get a mix in every forkful.

Add the lime juice just before serving if you can. The acid will start to soften the fruit over time, and the salad is best within an hour or two. If you’re making it ahead, keep the lime juice separate and stir it in right before you set it out.

Strawberry Mango Jicama Salad Variations to Try

Add diced avocado for creaminess, it turns the salad into something closer to a salsa. If you like heat, toss in a finely chopped jalapeño (seeds removed unless you want serious spice). Swap the lime juice for orange juice and add a pinch of chili powder for a different citrus kick. For more bite, mix in a thin slice of red onion. Each variation keeps the crunchy sweet tangy salad feel but shifts the flavor in a new direction.

What to Serve with This Cilantro Lime Salad

This salad is a natural BBQ side dish. Spoon it next to grilled chicken thighs, fish tacos, or carne asada. The sweet-tart fruit and crunchy jicama cut through rich, smoky flavors. For a lighter meal, serve it over a bed of greens with a simple vinaigrette. Garnish with extra cilantro leaves and a lime wedge on the side.

How to Store Leftover Strawberry Mango Jicama Salad

Store leftovers in an airtight container in the refrigerator for up to one day. The strawberries will release juice as they sit, so the salad gets a little watery. It’s still safe to eat, but the texture is best the day you make it. Give it a quick stir before serving again.

Strawberry Mango Jicama Salad FAQs