Mexican Cucumber-Mango Salad

Mexican Cucumber-Mango Salad Recipe with Jicama and Red Onion

Region / culture: Mexico | Preparation time: 10 minutes | Servings: 4

Introduction

This refreshing Mexican Cucumber-Mango Salad is the perfect combination of sweet and savory flavors. The juicy mango, crunchy cucumber, and tangy lime create a delicious and healthy dish that is perfect for any occasion.

History

This recipe is inspired by traditional Mexican fruit salads that are often served as a light and refreshing side dish. The combination of mango, cucumber, and jicama is a popular choice in Mexican cuisine, as it provides a balance of flavors and textures that complement each other perfectly.

Ingredients

1 cup diced cucumber
1 cup diced mango
1 cup peeled and diced jicama
0.25 cup minced red onion
0.25 tsp chili powder
juice of 1 lime
pinch of salt and sugar
cilantro leaves

How to prepare

Combine all the ingredients in a mixing bowl and let them stand for at least 5 minutes.
If you need to wait longer, add the cilantro just before serving.

Variations

Add diced avocado for extra creaminess and flavor.
Mix in some chopped fresh mint or basil for a different herbaceous twist.
Substitute the jicama with diced watermelon or pineapple for a different flavor profile.
Drizzle with a honey-lime dressing for a touch of sweetness.

Cooking Tips & Tricks

Make sure to dice the ingredients into small, uniform pieces for the best texture and presentation.

- Adjust the amount of chili powder and sugar to suit your taste preferences.

- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeno.

- Use fresh lime juice for the best flavor, and adjust the amount to suit your taste.

Serving Suggestions

This salad is perfect as a side dish for grilled meats or fish, or as a light and healthy snack on its own. It can also be served with tortilla chips or as a topping for tacos or burrito bowls.

Cooking Techniques

This recipe requires no cooking, making it a quick and easy option for a healthy side dish. Simply chop the ingredients, mix them together, and let the flavors meld before serving.

Ingredient Substitutions

If you can't find jicama, you can substitute with diced water chestnuts or daikon radish for a similar crunchy texture. You can also use papaya or peach instead of mango for a different flavor profile.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to add the cilantro just before serving to keep it fresh and vibrant.

Presentation Ideas

Serve this salad in a large bowl or on a platter garnished with extra cilantro leaves for a pop of color. You can also serve it in individual bowls or cups for a more elegant presentation.

Pairing Recommendations

This salad pairs well with grilled chicken, shrimp, or fish for a light and healthy meal. It also goes well with Mexican dishes such as tacos, enchiladas, or quesadillas.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served fresh, so it is not recommended to reheat it.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 100 calories, making it a light and healthy option for a side dish or snack.

Carbohydrates

This salad is a great source of carbohydrates, with the mango and jicama providing natural sugars and fiber. Each serving contains approximately 25 grams of carbohydrates.

Fats

This salad is low in fat, with only a small amount coming from the avocado and any added dressing. Each serving contains approximately 2 grams of fat.

Proteins

This salad is not a significant source of protein, with only a small amount coming from the avocado. Each serving contains approximately 1 gram of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly vitamin C from the mango and cucumber. It also provides a good amount of potassium and fiber from the jicama. Each serving contains approximately 30% of the recommended daily intake of vitamin C.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten. However, if you have a specific allergy or dietary restriction, be sure to check the ingredients for any potential allergens.

Summary

Overall, this Mexican Cucumber-Mango Salad is a nutritious and delicious option for a light and refreshing side dish. It is low in calories and fat, while providing a good amount of vitamins and minerals.

Summary

This Mexican Cucumber-Mango Salad is a delicious and healthy option for a light and refreshing side dish. With its combination of sweet and savory flavors, crunchy textures, and vibrant colors, it is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was browsing through a cooking magazine when I stumbled upon a vibrant and refreshing Mexican Cucumber-Mango Salad. The combination of crunchy cucumbers, sweet mangoes, and tangy lime dressing immediately caught my eye. I could almost taste the burst of flavors in my mouth just by looking at the picture.

I had always been a fan of Mexican cuisine, with its bold flavors and fresh ingredients. Growing up, my mother would often make dishes like enchiladas, tacos, and guacamole. I loved helping her in the kitchen, watching her chop, sauté, and season with such finesse. She had a natural talent for cooking, and I inherited her passion for creating delicious meals.

As I read through the recipe for the Mexican Cucumber-Mango Salad, I couldn't wait to give it a try. I gathered the ingredients - cucumbers, mangoes, red onion, jalapeño, cilantro, lime juice, and chili powder - and got to work. The prep work was simple and enjoyable, as I diced the cucumbers and mangoes, finely chopped the red onion and jalapeño, and chopped the cilantro.

I mixed everything together in a bowl and drizzled the lime juice over the top, followed by a sprinkle of chili powder for an extra kick. The colors of the salad were so vibrant and inviting, like a rainbow on a plate. I took a bite and was instantly transported to a sunny beach in Mexico, the flavors dancing on my taste buds in perfect harmony.

I knew I had stumbled upon a gem of a recipe, one that would become a staple in my kitchen for years to come. I made the Mexican Cucumber-Mango Salad for family gatherings, potlucks, and picnics, always receiving rave reviews from friends and loved ones. They couldn't get enough of the refreshing flavors and unique combination of ingredients.

Over the years, I have made some tweaks to the original recipe, adding ingredients like avocado, roasted corn, and black beans for added texture and flavor. Each time I make the salad, I think back to that warm summer day when I first discovered it in that cooking magazine. It has become a cherished part of my culinary repertoire, a dish that never fails to impress and delight.

As I pass on the recipe to my grandchildren, I hope they too will find joy in creating this Mexican Cucumber-Mango Salad. I encourage them to experiment with different ingredients, to make it their own and add their own personal touch. Cooking is a form of creativity and expression, a way to bring people together and create lasting memories.

In a world filled with fast food and processed meals, it is important to savor the simple pleasures of homemade dishes made with love and care. The Mexican Cucumber-Mango Salad is a reminder of the beauty of fresh, seasonal ingredients and the joy that comes from sharing good food with those we hold dear.

So the next time you're in the mood for a light and refreshing salad that bursts with flavor, give this recipe a try. I promise you won't be disappointed. And who knows, maybe you'll create your own culinary masterpiece that will be passed down for generations to come. Cooking is a journey, and each recipe we try is a step along the way to creating delicious memories that will last a lifetime. Bon appétit!