While you might be familiar with pineapple and mango salsa, have you considered adding jicama? This root vegetable is the root of a plant that produces beans similar to lima beans, but aren’t edible. It needs warm weather to thrive, is juicy, and crunchy offering a sweet yet nutty flavour and excellent when added to salsa.

Mango pineapple salsa with jicama has many faces; sweet and crunchy, a star on a tortilla chip; delightful as a topping for grilled fish or seafood; on its own as a side a la chopped salad.

Mango Pineapple Salsa with Jicama

Chopped, ripe pineapple and mango are combined with crunchy jicama providing a delightful twist on a classic recipe.


  • 1 cup Ataulfo mango, peeled and diced
  • 1 cup pineapple, peeled and diced
  • 1 cup jicama, peeled and diced
  • 1/2 - 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeno, seeded, deveined, and minced
  • 1/2 cup cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 1/2 tsp salt, or to your taste


  • Combine all the ingredients and allow to sit, covered in the refrigerator, for 30 minutes.
  • This salsa will be fine for a day or two in the refrigerator, but really should be eaten soon after it’s prepared.
  • Serve with your favourite tortilla chips or serve on tacos, grilled prawns or on burrito bowls.