Mango, Jicama, and Corn Salad

Mango, Jicama, and Corn Salad

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Too hot to cook, make this colorful salad of mango, jicama and corn. It’s sweet and crunchy; and the fresh lime juice makes it sparkle on your tongue.

Prep time: 15 minutes

Mango, Jicama, and Corn Salad

By Gloria Kobrin Published: January 8, 2014

  • Yield:

  • 8-10 Servings


  • 2 11 Ounce Cans of Crisp Packed Kernel Corn Drained
  • 2 Pounds Jicama
  • 2 Ripe Mangos
  • 1 Large Red Onion
  • 1 Bunch Fresh Italien Parsley
  • 1/2 Cup Fresh Lime Juice
  • Salt and Freshly Ground White Pepper to taste


  • Large Mixing Bowl


  1. Pour corn into mixing bowl.
  2. Peel, slice, and cube mango. Add to corn. Peel jicama*. Slice it into ¼ inch rounds and then into 2 inch long strips. Add to corn. *You can prepare jicama in advance. It does not turn brown overnight. It can also be purchased pre-sliced.
  3. Peel and dice onion. Add to corn. Rinse, dry and chop parsley (1/2 cup chopped) right before dressing salad. Toss salad with parsley and lime juice. Serve salad chilled.