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Mango and Papaya Salsa
Recipe Summary
Yield: Makes about 3 cups
Ingredients
Ingredient Checklist
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 jalapeño, 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
Cook's Notes
Salsa can be refrigerated in an airtight container up to 2 days.
Gallery
Mango and Papaya Salsa
Recipe Summary
Yield: Makes about 3 cups
Gallery
Mango and Papaya Salsa
Mango and Papaya Salsa
Mango and Papaya Salsa
Recipe Summary
Yield: Makes about 3 cups
Recipe Summary
Yield: Makes about 3 cups
Yield: Makes about 3 cups
Makes about 3 cups
Ingredients
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 jalapeño, 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
Directions
Stir all ingredients in a bowl. Garnish with scallions.
Cook's Notes
Salsa can be refrigerated in an airtight container up to 2 days.
Cook’s Notes
Salsa can be refrigerated in an airtight container up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mango and Papaya Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango and Papaya Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
