Name: Ensalada de Jicama Mango (Light)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup jicama, peeled and julienned; 1/4 cup mango, ripe, diced; 1/4 cup red bell pepper, diced; 2 tbsp red onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 tbsp lime juice; 1 tbsp extra-virgin olive oil; 1 tsp apple cider vinegar; 1 tsp jalapeño, seeded and minced; 1/2 tsp stevia or erythritol (optional sweetener); to taste sea salt; to taste black pepper

Step-by-Step Instructions

1
Combine the jicama, mango, red bell pepper, and red onion in a large bowl.
2
In a small bowl whisk together lime juice, olive oil, apple cider vinegar, jalapeño, optional sweetener, salt, and pepper.
3
Pour the dressing over the salad and toss gently to coat evenly.
4
Sprinkle chopped cilantro on top and let the salad rest for 5 minutes before serving to allow flavors to meld.

*Pro Tips

1
Use a ripe but firm mango to keep sugar content lower.
2
If you need extra crunch, add a handful of unsalted pumpkin seeds.
3
Adjust jalapeño to your spice preference.

Why It's Diabetic-Friendly

Jicama is very low GI and high in fiber, helping control blood sugar. The mango amount is limited to keep total carbs moderate, and the dressing uses healthy fats and no added sugar.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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