This may seem like a weird combination for a salad, but it actually has the perfect mix of flavors and textures. Sweetness from the mango, crunch from jicama, spice from chili flakes, brightness from mint and cilantro, and acidity from lime juice. 

My mom has been making a salad she calls 'Magnificent Mango Salad" for years, and this is my take on it. I think my update might even be better (Shh..don't tell her I said that).
I had never had jicama before a couple years ago, and while it doesn't taste like much, its got a great crunchy texture which is especially excellent in hot weather. I have also made this salad in the fall using kholrabi grown in Nova Scotia, which is a similiarly crunchy cousin of the turnip. This makes the recipe a little more accessible as Jicama usually comes from Mexico and can be difficult to find.

This salad definitely has a Thai feel, I think the original recipe even had chopped peanuts in it. I omit them, but you could definitely sprinkle some in for extra crunch!

Beat the mid-workweek blues and pack this for a refreshing at-work desk lunch. It will be a nice change from your usual routine.

Magnificent Mango Salad

serves 4

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2 red peppers, diced

2 mangoes, diced

1 cup of diced jicama

1/2 cup chopped cilantro

1/4 cup chopped mint

1 tbsp soy sauce

juice of 1 lime

1/2 tbsp sugar

1/2 tsp chili flakes

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1. In a medium bowl combine the chopped mango, red pepper, jicama, cilantro, and mint.

2. Whisk together the soy sauce, lime juice, sugar, and chili flakes, pour over the chopped mango and vegetables and toss to combine. Cover, and place in the fridge for at least 1 hour before serving to allow the flavours to develop.

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