Green Mango and Jicama Salad

by @stovetopjournals
2 servings
25 min

If you like exciting and bold flavors, this recipe is for you! It has a fusion of Mexican / Guatemalan and Thai ingredients that just explode in your mouth. I took Jicama from Mexico, toasted pepita powder from Guatemala, mixed it with green mango and added Thai fish sauce to make a delicious tangy and nutty dressing. Being from Guatemala, toasted pepita powder (pepitoria), evokes many cherished childhood memories. We use it over fresh fruit to add an extra nuttiness to it. It elevates the flavor of the fresh fruit to another level. It reminds me of my school days, when we would have it as a snack. Now this salad is the gourmet grown up version!

Green Mango and Jicama Salad
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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For the dressing
  • 1 tbsp rice vinegar
  • juice of one lime
  • 2 tbsp olive oil
  • 1 1/2 tsp fish sauce
  • 1 tsp honey
  • 1 tbsp toasted pepita powder
  • chili flakes to taste
For the salad
  • 1 1/2 cups jicama, peeled and julienned
  • 1 green mango, peeled and julienned
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped mint
  • 2 tbsp chopped peanuts
To make the toasted pepita powder
In a small pan, add three tablespoons of green pepita seeds. On medium low heat, toast the seeds until they turn a golden brown color. Remove from heat and let cool for a few minutes
Transfer to spice or coffee grinder, and grind to a fine powder
Making the salad
In a medium size bowl, mix jicama, mango and cherry tomatoes.
Drizzle the dressing and mix into the salad.
To serve, top with cilantro, mint and chopped peanuts
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