| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 243 | 16.3g | 2.3g | 38g |
| sugars | fibre | protein | salt |
| 20g | 13.2g | 2.6g | 0.02g |
I must admit, when I first heard of Grilled Jicama with Mango Salsa, I was both curious and excited. As a native Charlestonian, I’ve grown to appreciate not just our homely Southern cuisine, but also the vibrant, colorful fares from various cultures. And this recipe is a delightful fusion that promises a burst of flavor and nutrition that could surely easily find a place in any Southern or coastal kitchen.
Jicama, a crisp root vegetable native to Mexico, isn’t something you’d typically find in my Southern repertoire, but its sweet and starchy profile does remind me of a turnip. When grilled, it takes on a smoky depth that merges beautifully with the tangy zest of mango salsa. It’s a stunning combination, full of nutritional benefits, that I heartily encourage everyone to try.
Healthy and Delicious
Not just delicious, Grilled Jicama with Mango Salsa packs a punch when it comes to health benefits. Jicama, being a potent source of prebiotic fibres, can be mighty beneficial for your gut health. Combine that with mangoes’ abundant vitamins and antioxidants, and you have yourself a side dish that stands as a powerhouse of nutrients. Not to mention, the olive oil and lime juice – with their healthy fats and Vitamin C – only amplify the dish’s health quotient.
Perfect Pairings
This dish could be paired beautifully with many Southern classics – like fried chicken or shrimp and grits, my personal favorites. The sweet and smoky jicama along with the fresh and zesty mango salsa cut through the richness of these dishes brilliantly, adding a layer of complexity to the palate. In fact, this salsa can add a refreshing spin to your classic BBQ too.
So give it a try! Whether you are putting together a picnic spread, seeking a side dish for your main course, or just wanting to snack healthily, Grilled Jicama with Mango Salsa is guaranteed to be a hit at your table. May this recipe inspire you, just as it inspired this Southern belle, to experiment with flavors and keep enjoying the art of cooking.
What You’ll Need
- 1 large jicama
- 2 ripe mangoes
- 2 jalapeno peppers
- 1 red bell pepper
- 1/2 medium red onion
- 1 cup chopped fresh cilantro
- 2 limes, juiced
- 1/2 cup olive oil
- 2 teaspoons chili powder
- Salt to taste
- Pepper to taste
- 6 wooden skewers
Method
Step One
Start by peeling and slicing the jicama into thick slices. Soak the wooden skewers in water for about 15 minutes to prevent them from burning while grilling.
Step Two
Cut the mangoes into small cubes and place them into a bowl. Finely chop the jalapenos, red bell pepper, and red onion, and add them to the bowl. Remember to remove the seeds from the jalapenos before chopping if you prefer less heat.
Step Three
Add the chopped fresh cilantro to the bowl with the mango and vegetables. Squeeze the juice of the two limes over the mixture, stirring to combine. Season with salt and pepper to taste. Set the salsa aside to let the flavors meld together.
Step Four
Preheat your grill to medium heat. Drizzle the jicama slices with olive oil, turning to coat both sides. Sprinkle chili powder, salt, and pepper on both sides of the jicama slices.
Step Five
Thread the jicama slices onto the soaked wooden skewers. Grill the jicama skewers for about 10 minutes on each side, or until they have softened and developed grill marks.
Step Six
Once the jicama is grilled to your liking, remove from the grill and allow to cool slightly before serving. Serve the grilled jicama with the mango salsa on the side for dipping or topping.
