GEORGIE'S MANGO PAPAYA SALAD
A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!
Provided by GEORGIEHANSON
Categories Salad Fruit Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g
GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
- To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
- Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic
GEORGIE'S MANGO PAPAYA SALAD
A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!
Provided by Georgie Hanson
Categories Fruit Salads
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g
PAPAYA MANGO SALSA (CANNING)
I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it's cooked and soft, rather than a fresh fruit salsa. It would be great served on brie or with cream cheese and crackers. Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno. From "The Complete Book of Small Batch Preservation".
Provided by zeldaz51
Categories Mango
Time 35m
Yield 2 half pints
Number Of Ingredients 9
Steps:
- Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
- Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.
Nutrition Facts : Calories 295.3, Fat 1.8, SaturatedFat 0.5, Sodium 326.6, Carbohydrate 74.2, Fiber 10.1, Sugar 57.3, Protein 3.7
GEORGIE'S MANGO PAPAYA SALAD
A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!
Provided by GEORGIEHANSON
Categories Fruit Salads
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g
MANGO, PAPAYA, CUCUMBER AND RED ONION SALAD
Make and share this Mango, Papaya, Cucumber and Red Onion Salad recipe from Food.com.
Provided by Suzie_Q
Categories Mango
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine mango, papaya, cucumber and red onion in a bowl.
- Whisk together vinegar, orange juice, rind, mustard and honey. Slowly whisk in oil. Stir in poppyseeds and mint. Toss with fruit, cucumber, and red onion.
- Lay watercress on a platter and top with salad.
- Great served with spicy chicken.
Nutrition Facts : Calories 244.5, Fat 18.9, SaturatedFat 2.5, Sodium 34.7, Carbohydrate 19.9, Fiber 2.6, Sugar 14.5, Protein 1.4
MANGO AND PAPAYA SALAD
This colorful fruit salad is laced with fragrant orange-flower water.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cook sugar and 1 cup water, stirring, in a small saucepan over medium heat until sugar has dissolved. Bring to a boil. Cook until reduced to 3/4 cup, 5 to 8 minutes. Remove syrup from heat; stir in lime juice and orange-flower water. Let cool slightly.
- Place fruit in a large bowl. Add syrup; toss gently to coat. Cover; refrigerate at least 1 hour (or up to 4 hours).
GEORGIE'S MANGO PAPAYA SALAD
A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!
Provided by Georgie Hanson
Categories Fruit Salads
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g
MANGO, PINEAPPLE & PAPAYA SALAD
Make and share this Mango, Pineapple & Papaya Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Mango
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the papaya, cut them in half, and scoop out and discard the seeds.
- Cut the flesh into ½ inch cubes and place in a bowl.
- Peel the mango.
- Stand the fruit, stem end up with a narrow side toward you.
- Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
- Repeat on the other side of the pit.
- Cut the flesh into ½ inch cubes.
- Add to the bowl.
- Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
- Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
- Add to the bowl.
- Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
- The salad may be covered and refrigerated for up to 4 hours before serving.
Nutrition Facts : Calories 190.4, Fat 1, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 48.6, Fiber 6.7, Sugar 35.8, Protein 2.3
MANGO-PAPAYA SALAD
From California Bicentennial Celebrations Committee Official California Bicentennial Cookbook and found in The Good Cook Salads. Posted for ZWT7. This would be really good with the addition of some grilled shrimp to make it a light meal.
Provided by Dreamer in Ontario
Categories Mango
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix fruits well; sprinkle with the coconut and slivered almonds; chill.
- In a small bowl, blend the mayonnaise and lemon juice.
- Top the salad with the dressing just before serving.
Nutrition Facts : Calories 369.7, Fat 10.5, SaturatedFat 3.3, Cholesterol 3.4, Sodium 127, Carbohydrate 72.6, Fiber 10.5, Sugar 54.9, Protein 4.5
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