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Mango, Jícama & Black Bean Salsa

Scott Phillips

Yield: Yields about 2-1/2 cups.

Jícama (pronounced HEE-kah-mah) is a big, beige, roundish tuber with a tough skin and a sweet, crisp, almost apple-like flavor. Look for it in the produce section.


  • 1-1/2 cups diced mango
  • 3/4 cup diced jícama  
  • 3/4 cup cooked black beans, drained
  • 1 tsp. finely chopped jalapeño
  • 2 tsp. finely chopped fresh mint
  • 1/3 cup finely chopped red onion
  • 2 tsp. fresh lime juice
  • 2 tsp. rice vinegar
  • 1/2 tsp. salt; more to taste

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 40
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 110
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Protein (g): 1


  • In a food processor or blender, purée 1/2 cup of the diced mango until smooth. In a serving bowl, combine the remaining diced mango, the jícama, beans, jalapeño, mint, onion, lime juice, and vinegar. Gently stir in the mango purée. Season with salt. Let stand for 20 minutes. before serving.


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Reviews (1 review)

  • LauraLD | 07/17/2010

    I served this salsa with grilled soy-ginger pork chops, grilled pineapple, lemon basmati rice.. It was the star that pulled the meal together with the refreshing crunch of jicama, mint, and the summer sweet mangos... delicious!

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