Mango Jicama Slaw + Mango-Lime Vinaigrette fork

Mango Jicama Slaw + Mango-Lime Vinaigrette close


Lime Mango Vinaigrette:

  • 1 cup diced Keitt Mango
  • 2 limes, zested and juiced
  • 1/2 orange, juiced
  • 2 tablespoons honey
  • 1 teaspoon grated ginger
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon Hatch Chile Powder (Hot) or cayenne or crushed red pepper flakes
  • 2 tablespoons finely chopped cilantro

Mango Jicama Slaw:

  • 2 cups diced Keitt Mangos
  • 1/2 green cabbage sliced thin (about 6 cups)
  • 1/4 Jicama, peeled and grated (about 3 cups)
  • chopped cilantro for garnish


lime-mango vinaigrette:

  1. In a blender or food processor, mix until smooth: mango, lime, lime zest, orange juice, honey, ginger, olive oil, salt, pepper, and hot hatch chile powder (or substitute cayenne).
  2. Keep in a small mason jar in the fridge for up to a week.
  3. Chop 2 tablespoons of fresh cilantro, stir into dressing. (If you blend in the cilantro, it turns the dressing green, and not orange!)

mango jicama slaw:

  1. Peel and grate 1/4 of a jicama. Grate in a Cuisinart or a box grater.
  2. Use a mango cutter, and dice mango into small diced cubes.
  3. Slice or grate 1/2 green cabbage. Grate in a a Cuisinart, box grater.
  4. In a large bowl, toss green cabbage, jicama, and mango.
  5. Pour dressing, and garnish with chopped cilantro.


1 extra-large Keitt Mango (2 lbs) yields 2 cups diced mango.
1 regular size mango yields about 1¼ cups diced.

Dressing will keep in the fridge for about a week.
Shake well before pouring.

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