MANGO PAPAYA SALSA
A delicious salsa that can be served with chicken or fish. Great on a warm summer day!
Provided by AMAYABESOLD
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g
PAWPAW (PAPAYA) AND MANGO PUNCH
A smoothie relaxing punch.
Provided by Diana
Categories Drinks Recipes Smoothie Recipes Orange
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 5 mg, Sugar 13.1 g
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 SALSA
Steps:
- Add all the ingredients to a medium serving bowl. Mix to combine and serve.
PAPAYA AND MANGO WITH MANGO CREAM
This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.
Provided by Kim127
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
- Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
- Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
- Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
- Chop or dice the remaining mangoes and place in a bowl.
- Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
- Pour the apricot sauce over the fruit and gently toss to coat.
- Stir the half-frozen mango cream a few times until spoonable, but not soft.
- Serve the fruit topped with the mango cream.
Nutrition Facts : Calories 419.3, Fat 28.1, SaturatedFat 17.3, Cholesterol 101.9, Sodium 34.8, Carbohydrate 43.7, Fiber 4.7, Sugar 33.9, Protein 3.4
FRESH MANGO AND PAPAYA SORBET PARFAIT
Provided by Emeril Lagasse
Categories dessert
Time 1h37m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
- In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
- Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.
MANGO OR PAPAYA CHUTNEY
Provided by Food Network
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;
PAPAYA AND MANGO BATIDOS
Provided by Aarón Sánchez
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices.
MANGO AND PAPAYA WITH RICOTTA CREAM
Steps:
- In a medium bowl, stir together the mango, papaya, and liqueur. Let stand at room temperature for 30 minutes, stirring occasionally.
- Meanwhile, in a food processor or blender, process the ricotta and sugar until smooth. Transfer to a small bowl. Stir in the lime zest. Cover and refrigerate until the mango mixture has macerated.
- To serve, spoon the mango mixture into shallow dishes. Drizzle each serving with the ricotta cream. Sprinkle each with coconut.
- Nutrition information
- (Per serving)
- Calories: 84
- Total fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 3mg
- Sodium: 69mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugars: 12g
- Protein: 4g
- Calcium: 133mg
- Potassium: 142mg
- Dietary Exchanges
- 1 other carbohydrate
- 1/2 very lean meat
LOBSTER -PAPAYA QUESADILLAS WITH MANGO CREAM
This is a really yummy recipe which was created by Chef Stephen Pyle at the Routh Street Cafe in Dallas. It is sooooo good. As you will see from the ingredients list, this is not your typical Tex-Mex dish. It takes Tex-Mex to another level!
Provided by Julie in TX
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cheeses with the garlic, onion, poblano and bell peppers, cilantro, salt, and lime juice. Carefully blend in lobster and papaya. Spread some lobster mixture over half of each tortilla and fold over. Brush each tortilla with the melted butter. Heat a large nonstick skillet over medium-high heat and cook the quesadillas for about 3-4 minutes, until golden brown on each side.
- MANGO CREAM.
- Using your hands, squeeze the juice from the mango pulp into a bowl. Discard the juice. Put the remaining pulp into a food processor and puree until smooth. Add the sour cream and lemon juice and blend to incorporate, scraping down the sides with a spatula as necessary.
- To serve, cut each quesadilla into 3 triangles and serve with the mango cream.
Nutrition Facts : Calories 457.2, Fat 23.7, SaturatedFat 13.9, Cholesterol 87.8, Sodium 669.6, Carbohydrate 45.6, Fiber 4.7, Sugar 22.4, Protein 18.6
CREAMY MANGO AND PAPAYA SALSA
Scoop your tortilla chips into a delicious bowl of Creamy Mango and Papaya Salsa. This mildly spicy and fruity salsa is great to serve at your next party!
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MANGO FOOL (OR PAPAYA OR BANANA...)
Posted for ZWT, I haven't made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it's thickened.
Provided by puppitypup
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- CUSTARD.
- Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
- In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
- Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
- Add salt to taste. Refrigerate custard.
- FRUIT.
- While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
- Mash fruit or press through a sieve. Refrigerate.
- SERVE.
- Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.
PAPAYA AND MANGO JAM
Make and share this Papaya and Mango Jam recipe from Food.com.
Provided by msintrepid
Categories Papaya
Time 55m
Yield 6 1/2 pint jars
Number Of Ingredients 4
Steps:
- Combine all ingredients in saucepan.
- Bring to boil over moderate heat, stirring frequently.
- Reduce heat.
- Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
- Spoon jam into hot sterilized canning jars.
- Fill jar to within 0.125 in from top.
- Seal quickly and tightly.
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
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