Salsas & sides · CRESPO KITCHEN

Mango, jicama and papaya salad

Julienned fruit and crisp jicama over arugula with a citrus vinaigrette.

12 servingsFresh mango

Dish photograph: Mango, jicama and papaya salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

4 cups julienned mango
1½ cups julienned papaya
2 cups julienned jicama
2 tablespoons minced jalapeño
1 bunch cilantro, finely chopped
16 cups arugula
Juice of 1 medium orange
Juice of 1 lime
2 tablespoons rice vinegar
1 teaspoon salt
½ cup olive oil

Method

Toss the mango, papaya, jicama, jalapeño and cilantro gently.
Whisk the citrus juices with vinegar and salt, then gradually whisk in the oil.
Arrange arugula on the plates, add the fruit mixture and spoon the dressing over it.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board