Prepping the Fresh Mango

Have you cut a fresh mango before? For some reason, they can be an intimidating fruit but they really shouldn’t be.

The one big thing you need to know is that there is a large, oblong pit in the middle and a tough flesh that needs to be cut away.

You can either peel off the flesh and then cut away the pit or pit the mango first and then scoop the flesh out of the skin. I usually peel the flesh with a vegetable peeler (affiliate link) and then cut around the pit, but you can also pit the mango first and then scoop the flesh out of the skin. Here’s a video of how to cut a mango if you need a visual. Remember that it doesn’t have to be perfect – especially for this recipe because we’re blending most of it for the dressing.

Once you have the flesh, you need to slice the mango super thin for the salad. I used my mandoline slicer to julienne the mango, but you can also use a knife. Pleeeease promise me you’ll be super careful if you choose to use the mandoline! It can be a little tricky with the slippery mango and we don’t need any lost fingers in the making of this recipe.

What About the Jicama?

If jicama is new to you, I have a whole blog post dedicated to this crunchy and tasty vegetable. It breaks down what jicama is and even includes 12 yummy recipes to try. My personal favorite way (other than this jicama slaw!) are these jicama fries. They’re so good!

Close up photo of a bowl of mango jicama slaw topped with a mango dressing, red pepper flakes, and cilantro.

Spicy and Sweet Mango Dressing

I’m so glad this mango dressing makes a little extra because I want to add it to everything! It’s spicy, it’s sweet, it’s creamy, it’s refreshing… all the things! Simply add all of the dressing ingredients to a blender and blend away! Leftover dressing will keep for three days in a sealed container in the refrigerator.

Ingredients for a sweet and spicy mango dressing in a blender: garlic, mango, salt, honey, red pepper, and rice vinegar.

Ingredients in Mango Jicama Slaw

green cabbage

jicama

mango – look for a slightly firm mango – you need mango for the slaw itself + some for the dressing. One large mango (any variety) should be enough for both parts of the recipe!

fresh cilantro

olive oil

rice vinegar

honey

lime juice

garlic

red pepper

sea salt

How to Make Trader Joe’s Copycat Mango Jicama Slaw

Start by prepping the slaw ingredients. Add the shredded cabbage, crunchy jicama, mangoes peeled and cut into matchsticks and cilantro to a salad bowl. Toss to combine.

Add the fresh mango, olive oil, rice vinegar, honey, lime juice, garlic, red pepper, and sea salt into a high powered blender and blend until smooth. This will make about 3/4 cup of dressing – pour 1/2 cup over the slaw mixture and toss to combine. Add more dressing if needed!

More Mango Recipes to Try:

If you try this mango jicama slaw recipe, please be sure to leave a comment and star rating below to let me know how it turns out! Your feedback is super helpful for the EBF team and other EBF followers.

Mango Jicama Slaw

Author: Brittany Mullins
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 4 1x

Print Recipe

Description

This mango jicama slaw with a spicy and sweet mango dressing is a copycat recipe for the Trader Joe’s slaw. It’s light, refreshing and makes a perfect summer side or topping for tacos or burgers.

Scale

Ingredients

3 cups shredded green cabbage
1 cup julienned jicama
1/2 cup ripe-firm mango, thinly sliced or julienned
1/4 cup fresh cilantro, chopped

Mango Dressing

1/4 cup mango chunks
2 Tablespoons olive oil
2 Tablespoons rice vinegar
2 Tablespoons honey
2 teaspoons lime juice
1 clove garlic
1/2 teaspoon red pepper
1/4 teaspoon sea salt

Instructions

Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.