Last Updated on June 26, 2022 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.
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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.
- Mexican Mango Pudding
- Butterfly Pea Flower Sticky Rice & Mango
- Mamidikaya Pappu – Green Mango Dal
- Thai Mango Salmon
- Mango Lassi
- Mango Applesauce
- Broiled Mango Parfait
This is such a quick and easy salad with just a few ingredients. The salad is very customizable.
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
Now let’s review all the ingredients you are going to need.
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- smoked paprika
- lemon juice
- red wine vinegar
- olive oil
- sesame oil
How to Make Mango Jicama Salad
- Make the salad dressing with the lemon juice, vinegar, honey, salt, olive oil and sesame oil.
- Combine all the fruit and vegetables together in a bowl.
- Add the dressing and toss to combine.
- Let the salad rest for at least 15 minutes for the flavors to develop.
Serve Smoked Paprika Mango Jicama Salad its own as a healthy snack or as a first course appetizer.
You can also serve with tortilla chips!
Smoked Paprika Mango Jicama Salad
- 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
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 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.
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