This papaya and mango salad are one of the simplest but most nutritiously delicious salad you will ever make. It is sweet, sour, crunchy and very refreshing.
Papaya and Mango have entirely different characters. Green papaya has a foamy texture and almost tasteless flavor but add some seasoning- the papaya flesh becomes sweet and crispy with a mild cucumber-like flavor.
While mango, you need to be prepared for their sourness when they're green but some green mangoes are incredibly crunchy, with mild sweetness, nutty and slightly floral notes. Ripe papaya has creamy and sweet flesh with a musky taste while mango is deliciously sweet with spicy and floral flavors. While papaya and mango are unique on their own, they complement each other.
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Why Papaya and mango?
Papayas, aside from the great memories that brought me something good, It has many uses from the trunk, leaves, flesh and seeds. In fact, Cooks and chefs in tropical Latin America use papaya leaves to tenderize meat not only....but also the fruit ripe or green.
Another key point, According to Andrew Chevallier- Encyclopedia of Herbal medicine - Papayas' main medicinal use serves as a digestive agent. Papain, which is found in the milky white latex that flows from the incisions of the unripe papaya fruit is the protein digestive enzyme that aids digestion which is especially and highly effective. Additionally, if you feel like you need a purgative for worms, eat the seeds.
Ripe papayas are sweet and creamy, furthermore, they will keep you away from the aging skin dilemma- My daughter's favorite quote for me - and AMEN TO THAT!
Mango is popularly known as the "King of fruits" in the Tropical region. It is the National tree of Bangladesh and the National Fruit of India and the Philippines.
Moreover, Mangoes have significant nutritional benefits, are high in fibre, a great source of vitamins and antioxidants.
What motivate this recipe was the most awesome three limes and chicken broth soup with shrimp on this website and pairs well with The best grilled Mongolian pork chop.
What do you need to make the recipe?
You can omit papaya or mango and use one or the other although, please do not remove the fish sauce (not unless you have to), if you want to make a salad with Sought Eas Asian Flare.
For the salad:
- Green papaya
- Green mango
The most important ingredients for the vinaigrette to get the best flavor are:
- Ginger
2. Lime
3. Mint and cilantro
4. Fish sauce
5. Brown sugar
And the rest of the ingredients call for the basics. This lime-ginger Vinaigrette is not only for this Mango and papaya salad recipe. It is also best enjoyed as a fish or meat marinade, for any type of salad, for dipping, and fantastic to serve along with steamed rice and fried fish as a sauce.
How to make the salad?
This salad recipe does not require heavy equipment. With the help of a chopping board and sharp knife, and a food processor to blitz the Vinaigrette but not necessary, it is effortless.
All you need to do is peel the papaya, scoop the seeds, and then Juliene. The same as the Mango- peel - remove the pit and then slice or shred. There are two ways to approach this, either julienne( like slice into match stick-like or slice the way you want it), two- use mandoline or food processor when feeling lazy (nobody needs to know)
For the vinaigrette, just blitz it all in a food processor or thinly slice and use the side of your knife and muddle a little bit to help release the oil before mixing with the lime juice, fish sauce and oil. Same thing, if you want to use a pestle and mortar.
Final tip
Don't forget the garnish such as sliced red chilis, cilantro, mint and green onion. And I suggest not to be stingy, they are not only there for aesthetic reasons but to boost extra flavor as well. In other words, better be generous!
📖 Recipe
MANGO AND PAPAYA SALAD WITH GINGER AND LIME VINAIGRETTE
Equipment
- Food processor, but optional
Ingredients
- 1 small-medium green or mid ripe but firm Papaya
- 1 large Mango, green or mid ripe but firm
- ¼ cup Cilantro leaves, packed
- 10 10 Mint leaves, torn
- 1 Red chili, thinly sliced
- Romain lettuce to serve
vinaigrette
- 2 tablespoon Ginger, grated or finely minced
- 1 large Lime, zest and juice
- 1 tablespoon Kaffir lime leaf, thinly sliced (if available) or 2 tablespoons grated lemongrass (optional)
- 1 large Garlic cloves, minced
- 4 sprigs Cilantro leaves and stems, chopped
- 10 Mint leaves, chopped
- 1 tablespoon Thai chili (optional), chopped
- 3 tablespoon Fish sauce
- ¼ cup Olive oil
- 1 tablespoon Palm sugar or Brown sugar
- ¼ teaspoon freshly ground Pepper
- 1 teaspoon taste
Instructions
- Half the papaya, scoop the seeds out and peel. Using a knife and chopping board or mandoline, julienne, or shred the papaya. Peel and shred the mango, the same size as the papaya. (don't forget there's a big flat stone at the center) Place in a large bowl and add the cilantro, mint and chili slices if using.
Vinaigrette
- Using a food processor, Place all the ingredients except salt. Process until smooth, taste, and add salt if necessary, add extra sugar or lime juice according to your taste. It should taste a little spicy, sweet and sour.
- Using pestle and mortar, add the herbs and ground pepper; muddle until they're all fully incorporated turning into a paste. Transfer to a small lidded jar, add the rest of the ingredients and shake until all the ingredients are infused together.
assembly
- Drizzle the vinaigrette into the bowl of papaya and mango and toss coating every strand. Line a leaf of lettuces, followed by papaya and mango salad. Serve immediately and enjoy!
