MANGO PAPAYA FRUIT SALAD
Papaya and mango salad. Serve garnished with fresh mint and sweetened coconut, if desired.
Provided by NerdMom
Categories Salad Fruit Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
- Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 3.1 mg, Sugar 17.8 g
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
MANGO-PAPAYA SALAD WITH MINT
Try this salad with our Cold Sesame Noodles for a light but filling lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 5 servings
Number Of Ingredients 4
Steps:
- Stir together all ingredients. Refrigerate, covered, until ready to serve, up to 2 days.
MY GREEN PAPAYA SALAD
Steps:
- MAKE THE DRESSING
- Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
- MAKE THE SALAD
- 1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
- 2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.
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
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
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).
MANGO PAPAYA SALSA
Steps:
- Add all the ingredients to a medium serving bowl. Mix to combine and serve.
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
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