Best Mango And Papaya Salad Recipes

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

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, AND MELON SALAD

Steps:

• Arrange fruits and cucumber on a platter. Drizzle with honey and squeeze with lime halves. Sprinkle with salt; serve.

MANGO AND PAPAYA SALAD

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, SHRIMP, AND CRAB SALAD IN HONEYDEW CUPS

Steps:

• Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
• Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
• Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
• tip
• The bottoms of the honeydew halves may need to be partly sliced off so they don't roll around. An average honeydew is about the size of a small bowl on the inside.

SALMON EN PAPILLOTE WITH PAPAYA, MANGO, AND AVOCADO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, gently toss the salmon fillets with the zest and juice of 1 lemon, lime zest, lime juice, and a pinch of salt. Place 1 salmon fillet in the middle of a piece of parchment paper and top each fillet with equal parts chopped pepper and chopped cilantro. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Wrap each piece into a little package. Place the packages onto a sheet pan and cook in the oven for 10 to 15 minutes.
• Meanwhile, to assemble the salad: In a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, Anaheim pepper, and sesame and poppy seeds. Season the salad with salt, and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.
• Remove the salmon filets from the parchment and serve each filet on top of a mound of salad.

MANGO, PAPAYA, CUCUMBER AND RED ONION SALAD

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.