MANGO PAPAYA SALSA
Steps:
- Add all the ingredients to a medium serving bowl. Mix to combine and serve.
MANGO AND PAPAYA SALSA
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Stir all ingredients in a bowl. Garnish with scallions.
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 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
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
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
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
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
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