Smoked Paprika Mango Jicama Salad

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Last Updated on May 24, 2020 by Chef Mireille

Smoked Paprika Mango Jicama Salad

With just a few simple ingredients, this salad is so quick and easy to put together when mangoes are in season.

This Mexican inspired salad is a great addition to your Cinco de Mayo Feast or Taco Tuesday. To complete the meal, check out this collection of over 20 Mexican Recipes.

Smoked Paprika Mango Jicama Salad recipe

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Are you a mango fan? When mangoes are in season, I buy them by the box. They are definitely #1 on my list of favorite fruits.

Mangoes are such a versatile fruit. They can be used in both sweet and savory recipes. Smoothies, Ice Cream, Salads, Curries, Jam, Salsa and more…

In South Asia and Southeast Asia, green mangoes are often used in salads, dal, chutneys and more like this !

I rarely use the green mangoes and am more of a ripe mango person. What about you? How do you like to utilize mangoes?

You might want to check out some of these delicious recipes to utilize your mangoes.

Mango Recipes

This is such a quick and easy salad with just a few ingredients. The salad is very customizable.

Mango Jicama LR 1

I don’t like raw onions or avocados, but some chopped red onions and avocado might be nice additions. Grated carrots, bell peppers, corn – basically any veggie that can be eaten raw can be added to this salad.

What is Jicama?

In America, jicama is now standard fare at most markets, however, in some countries, it may be considered an exotic ingredient.

It is used a lot in South American and Southeast Asian cuisines. It’s also a versatile ingredient. It is most often used in savory dishes like this Malaysian Nyonya Vegetable Curry or Mexican Jicama Pico de Gallo. It can be eaten raw or cooked.

Jicama has a crunchy and crisp taste and texture. If you don’t have access to jicama, cucumber would be the best substitute.

Is smoked paprika really that different from regular paprika?

In a word – Yes!

Sweet paprika is a very non obtrusive gentle spice that adds more color than flavor.

Smoked paprika is a whole other thing .If you just smell the bottle, it will have a smoky, charcoal like aroma. If smoked paprika is used, you might think the food had been grilled or roasted and got some char. A little goes a long way!

When I use smoked paprika, I like to let it shine so don’t overpower it with chillies or other strong flavors.

If you cannot source smoked paprika, the best substitute would be to add a little cumin to sweet paprika, but really there is no replacement for the amazing flavor of smoked paprika.

Smoked paprika is used a lot in the cuisine of Spain, especially in Basque cuisine, along the Spanish/French border.

Once you get your bottle of smoked paprika to try out this recipe, here are some other recipes that include smoked paprika you might want to check out!

Smoked Paprika Recipes

Serve Smoked Paprika Mango Jicama Salad its own as a healthy snack or as a first course appetizer.

Mango Jicama LR

You can also serve with tortilla chips!

Mango Jicama LR 2
Smoked Paprika Mango Jicama Salad recipe
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5 from 7 votes
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Smoked Paprika Mango Jicama Salad

Mango Jicama Salad is a quick and easy summer salad with a lot of flavor from smoked paprika.
Prep Time15 mins
Resting Time15 mins
Course: Salad
Cuisine: Continental
Servings: 4 people
Calories: 152kcal
Author: Chef Mireille

Ingredients

  • 1 mango very small dice
  • 1/2 small jicama very small dice (about 9 oz.)
  • 1 stalk celery very small dice
  • 2 tablespoons cilantro finely chopped
  • 3/4 teaspoon smoked paprika

Dressing Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil

Instructions

  • Combine mango, jicama, celery, cilantro and paprika in a large bowl. Mix well.
  • In a bowl, whisk together lemon juice, red wine vinegar, honey and salt.
  • While whisking constantly, slowly drizzle in the olive oil and then the sesame oil.
  • Add the dressing to the salad and mix well.
  • Leave it to rest for at least 15 minutes for the flavors to develop.
  • Serve chilled or at room temperature.

Nutrition

Calories: 152kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 211mg | Fiber: 5g | Sugar: 13g | Vitamin A: 775IU | Vitamin C: 37mg | Calcium: 16mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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See also  Merguez Frittata Muffins - Perfect Picnic Food

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Shobha Keshwani

    5 stars
    I love mango salds as it is my favourite fruit. What could I use to replace jicama .. we don’t get it here.

  2. Preethicuisine

    5 stars
    I love all recipes with mangoes. This one is so easy to put together . I love this flavourful salad .

  3. Archana

    5 stars
    I love the salad Mir. I love mango both ripe n raw but at the age I am I am finding it difficult to eat raw ones without the sour taste making me cringe.
    I will wait until the girls go back before I make my salad they can’t stand the ripe ones.
    This is one awesome salad both of us will love.

    • Chef Mireille

      In America green mangoes are not really used. So I have always used ripe mangoes. I only started using green mangoes when I started cooking Thai and Indian food. I am sure you will love this ripe mango salad!

  4. Jayashree T.Rao

    5 stars
    Love mangoes in any form and this salad looks delicious. Good to know about the availability of smoked paprika.

  5. Priya Srinivasan

    5 stars
    thats one delcious and colorful bowl of salad mir! i love ripe mangoes in salads, the rest of the ingredients in this recipe maintains wonderful balance in the dish! Me too dont prefer raw onions, but avocados are fine for me!! lovely share!

    • Chef Mireille

      hee hee – I will only eat cooked onions and really I prefer them small so they just melt into gravy etc. You will never catch me eating things like onion rings. Glad to know there is someone else like me out there 🙂

  6. Mayuri Patel

    5 stars
    That’s such a wonderful summery salad Mireille. I must admit have never tasted jicama but would love to whenever possible. In the meantime, cucumber sounds like a good replacement.

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