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Prepare the slaw ingredients: Carefully peel, pit, and julienne the ripe mangoes. Peel and julienne the jicama. Core, seed, and julienne the red bell pepper. Thinly slice the small red onion. Chop the fresh cilantro. If using, seed and mince the jalapeño.

Combine slaw ingredients: In a large mixing bowl, gently combine the julienned mango, jicama, red bell pepper, red onion, chopped cilantro, and minced jalapeño (if using).

Prepare the dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, honey (or agave nectar), chili powder, cayenne pepper, salt, and freshly ground black pepper until all ingredients are well combined and the honey is dissolved.

Dress the slaw: Pour the prepared dressing over the slaw ingredients in the large mixing bowl. Toss gently but thoroughly to ensure all the fruits and vegetables are evenly coated with the dressing.

Chill and serve: Cover the bowl with plastic wrap and refrigerate the spicy mango jicama slaw for at least 15 minutes. This allows the flavors to meld and the slaw to chill. Serve cold as a refreshing side dish.


Prepare the slaw ingredients: Carefully peel, pit, and julienne the ripe mangoes. Peel and julienne the jicama. Core, seed, and julienne the red bell pepper. Thinly slice the small red onion. Chop the fresh cilantro. If using, seed and mince the jalapeño.

Combine slaw ingredients: In a large mixing bowl, gently combine the julienned mango, jicama, red bell pepper, red onion, chopped cilantro, and minced jalapeño (if using).

Prepare the dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, honey (or agave nectar), chili powder, cayenne pepper, salt, and freshly ground black pepper until all ingredients are well combined and the honey is dissolved.

Dress the slaw: Pour the prepared dressing over the slaw ingredients in the large mixing bowl. Toss gently but thoroughly to ensure all the fruits and vegetables are evenly coated with the dressing.

Chill and serve: Cover the bowl with plastic wrap and refrigerate the spicy mango jicama slaw for at least 15 minutes. This allows the flavors to meld and the slaw to chill. Serve cold as a refreshing side dish.
