Best Mango And Papaya Salsa Recipes

MANGO AND PAPAYA SALSA

Mango and Papaya Salsa image

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

Ingredients

1 ripe mango, cut into 1/2-inch dice
1 ripe papaya, cut into 1/2-inch dice
3 scallions, white and pale-green parts, plus dark-green parts
1 tablespoon finely chopped red bell pepper
1 jalapeÃ±o, finely chopped
1 teaspoon minced peeled fresh ginger
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Stir all ingredients in a bowl. Garnish with scallions.

CREAMY MANGO AND PAPAYA SALSA

Creamy Mango and Papaya Salsa image

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

Ingredients

1 cup finely chopped papayas
1 mango, finely chopped
1/4 cup finely chopped red peppers
2 green onions, thinly sliced
1 Tbsp. KRAFT Creamy Poppyseed Dressing
1/2 tsp. zest and 1 Tbsp. juice from 1 lime
1 tsp. hot pepper sauce
1/4 tsp. ground red pepper (cayenne)

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, PAPAYA, AND POBLANO CHILE SALSA

Mango, Papaya, and Poblano Chile Salsa image

Number Of Ingredients 7

Ingredients

1 , large poblano chile kimmy, , roasted and peeled
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1 large ripe mango, finely diced
1 cup finely diced Mexican or Hawaiian papaya, (see Note below)
1/2 cup fresh lime juice
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

Remove the stem, seeds and veins from the roasted poblano chile. Neatly dice the chile into 1/2-inch pieces and put in a large bowl. Add the remaining ingredients and mix to combine. Serve cold. NOTE: Mexican papayas are much larger and shaped differently than Hawaiian papayas, so 1 cup of diced papaya is about the right amount for the salsa, or use 1 whole Hawaiian papaya. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves