Peel and julienne the jicama, dice the mangoes, chop the red bell pepper, finely chop the red onion, and mince the jalapeño. Roughly chop the cilantro and set aside in a large mixing bowl.

In the large bowl, gently combine jicama, mango, red bell pepper, red onion, cilantro, and jalapeño. Mix them together with a spatula.

Squeeze lime juice over the salad and sprinkle with salt. Toss gently to coat.

Let the salad sit at room temperature for about 10 minutes to allow flavors to meld.

Serve immediately or chill in the refrigerator for about 15 minutes before serving.