Jicama and Mango with chili molido and salt is the perfect sweet, salty, and spicy treat on a hot day. This recipe features only basic ingredients and proves that the combination of flavors is what transforms a dish from basic to bombastic.
After being in the sun there is nothing as refreshing as a bag of sliced jicama and mango. One of our contributors remembers family day trips to Bacalar. They would always stop at a roadside fruit stand selling an assortment of fruit, juices, and ideals. The most visually stunning fruits were the peeled mangos on sticks sliced to look like ornamental pinecones, but the most delicious were the jicama and mango lightly sprinkled with chili molido and salt sold in a clear plastic baggie.
Jicama and Mango, a fresh treat on a hot day:
The jicama’s crisp cucumber-like flavor complements the extreme sweetness of the mango. A mixture of ground chili molido and salt is shaken over the top. It’s truly a finger-licking food, combining textures and flavors in a simple and bold way. If you have been in the sun, (or if you wish you have been) jicama and mango with chili molido and salt is a delicious treat. The same chili-and-salt treatment is just as good on other fruit, like orange with chile and salt.
Jicama and Mango Recipe Ingredients
- 1 large Jicama
- 2 large Oranges
- 2 large Mangoes
- 1 teaspoon Chili Molido
- 1 teaspoon Salt (to taste)
Jicama and Mango Recipe Instructions
- Peel and Slice the Jicama
- Peel and slice the Oranges
- Peel and slice the Mangoes
- Add a sprinkle of Chili Molido, to taste
- Add a sprinkle of salt to taste.
We hope you enjoy this simple and tasty fruit snack. If you enjoy mangoes you may enjoy our mango and shrimp ceviche recipe.
Shop This Recipe
Vegetable Chopper
A chopper turns jicama and mango into even matchsticks fast for this chili-molido fruit cup.
Cast Iron Citrus Squeezer
A cast-iron squeezer wrings fresh lime over the fruit to balance the chili and salt.
About Joe Post
Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.
My tia (aunt) used to make a salad with jicama, unripened golden plum, chunks of ripened oranges, a pinch of salt, and habanero pepper to taste. I absolutely loved it
That salad sounds amazing! Can we try this recipe? If it turns out well, can we publish?
Please try the recipe and publish it if it is to your liking.