Mango 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.

PAPAYA MANGO SALSA (CANNING)

Papaya Mango Salsa (Canning) image

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

Ingredients

1 papaya, peeled, seeded, and chopped (the small variety, not the big ones)
1 mango, peeled and chopped
1 jalapeno chile, seeded and minced
1 lime, juice and zest of, grated
1/4 cup unsweetened pineapple juice (freeze the rest for other applications)
1 tablespoon finely chopped crystallized ginger or 1 tablespoon candied ginger
1 tablespoon rice wine vinegar
1/4 teaspoon pickling salt
2 tablespoons chopped of fresh mint

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

MANGO PAPAYA SALSA

Mango Papaya Salsa image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 mango, peeled and flesh diced
1 papaya, peeled, seeded and diced
2 tablespoons diced red onion
1 tablespoon minced garlic
1/4 cup cider vinegar
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup currants
1 tablespoon freshly chopped cilantro leaves

Steps:

Add all the ingredients to a medium serving bowl. Mix to combine and serve.

PINEAPPLE, PAPAYA & MANGO SALSA

Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

All the work is in dicing the fruit.
One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
Combine everything and stir very, very gently.
Chill for at least 6 hours.
Keeps in fridge for 4-5 days.

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