Mango Papaya Salad With Mint Recipes

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GEORGIE'S MANGO PAPAYA SALAD



Georgie's Mango Papaya Salad image

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

1 large mango - peeled, seeded and halved
1 medium papaya - peeled, seeded and halved
1 avocado - peeled, pitted and diced
3 tablespoons balsamic vinegar
1 tablespoon butter
¼ cup blanched slivered almonds
1 teaspoon brown sugar
1 head romaine lettuce, torn into bite-size pieces
salt to taste

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 FRUIT SALAD



Mango Papaya Fruit Salad image

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

¼ cup freshly squeezed lime juice
¼ cup honey
1 tablespoon finely grated lime zest
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 mangos, peeled and diced, or to taste
1 large papaya, peeled and diced

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

MANGO-PAPAYA SALAD WITH MINT



Mango-Papaya Salad with Mint image

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

1 mango, cut into 1/2-inch cubes
1 papaya, cut into 1/2-inch cubes
1 tablespoon honey
1 tablespoon chopped fresh mint

Steps:

  • Stir together all ingredients. Refrigerate, covered, until ready to serve, up to 2 days.

MANGO AND PAPAYA SALAD



Mango and Papaya Salad image

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

1/4 cup sugar
Juice of 1/2 lime
1 tablespoon orange-flower water
2 large ripe mangoes (about 10 ounces each), peeled and cut into 1-inch chunks (about 3 cups)
1 ripe papaya (about 2 pounds), peeled, halved, seeded, and cut into 1-inch chunks (about 3 1/2 cups)

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).

PAPAYA MINT DRESSING OVER FRUIT SALAD



Papaya Mint Dressing Over Fruit Salad image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 8

1 papaya, peeled, seeded and cut into chunks
3/4 cup canned papaya nectar
2 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tablespoon sugar
1/3 cup olive oil
Assorted fresh fruit, sliced
1 bunch mint, chopped fine (reserve some whole leaves for garnish)

Steps:

  • In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves.

GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)



Green Mango and Papaya Salad in Classic Thai Dressing (Yam Mamuang) image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 green papaya, peeled and julienned
2 large green mangoes, peeled and julienned
1 pound haricots verts or long string beans, cut into 1-inch sections
6 tablespoons lemon juice
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
2 onions, thinly sliced
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon ground dried shrimp*
1 teaspoon finely sliced fresh Thai Red Chili*
1 bunch cilantro, stems removed
1 teaspoon dried chili flakes (optional)
8 Bibb lettuce leaves (to serve)
12 cherry tomatoes, cut in half (to serve)
2 tablespoons roasted ground peanuts

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



Mango-Papaya Salad image

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

3 firm ripe mangoes, peeled, pitted and cut into bite-sized pieces
3 firm ripe papayas, peeled, seeded and cut into bite-sized pieces
1/4 cup freshly shredded coconut
1/4 cup slivered almonds
1/3 cup mayonnaise
1 1/2 tablespoons fresh lemon juice

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

ASIAN FRUIT SALAD WITH PAPAYA-MINT SAUCE



Asian Fruit Salad with Papaya-Mint Sauce image

Categories     Salad     Fruit     Dessert     Side     Low Sodium     Cantaloupe     Coconut     Papaya     Pineapple     Mint     Healthy     Vegan     Lychee     Grape     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)
1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)
1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise
1/2 cup seedless red grapes, halved
1/2 cup seedless green grapes, halved
Papaya-Mint Sauce
1/4 cup sweetened shredded or flaked coconut, toasted
Fresh mint sprigs

Steps:

  • Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

MANGO, PAPAYA, CUCUMBER AND RED ONION SALAD



Mango, Papaya, Cucumber and Red Onion Salad image

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

1 large mango, peeled and diced
1 large papaya, peeled and diced
2 cups English cucumbers, seeded, diced into 1-inch pieces
1 small red onion, diced into 1/2-inch pieces
2 tablespoons cider vinegar
2 tablespoons fresh orange juice
1 teaspoon grated orange rind
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup vegetable oil
2 teaspoons poppy seeds
2 tablespoons chopped of fresh mint
1 bunch watercress

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

MY GREEN PAPAYA SALAD



My Green Papaya Salad image

Provided by Zakary Pelaccio

Categories     Salad     Fruit     Tropical Fruit     Mango     Papaya     Pineapple     Mint     Basil     Peanut     Cucumber     Summer     Healthy     Chile Pepper

Yield Serves 4 to 6

Number Of Ingredients 20

FOR THE DRESSING
1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
1 tablespoon minced peeled fresh ginger
1 fresh Thai bird chili, or more to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons palm or brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
Juice of 3 limes, or more to taste
FOR THE SALAD
4 Chinese long beans, trimmed
1 cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cup julienned peeled green (unripe) mango
2 cups julienned peeled ripe mango
3/4 cup 1/2-inch-thick pineapple batons (size of a lady's pinkie)
3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
3/4 cup lightly crushed salted roasted peanuts

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.

MANGO SALAD WITH MINT YOGURT DRESSING



Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

  • In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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