Papaya-mango salsa, tastes just like how it sounds. Yummy!
Taste of this salsa is mostly sweet, with a hit of pungency to it. That’s because we are going to add onions! Well, that’s what makes it a Salsa.
I love Summer and the fruits that it brings along! I always find a way to incorporate them in foods more than in one form.
The combination of papaya and mango is so good that throwing honey in the mix doesn’t help the case. You would want to finish the whole thing right away!
The secret to any good dessert is salt. Though you cannot taste it, a generous pinch of salt brings out the beautiful flavour in both mango and papaya.
The first salsa I tried was with red papaya and mint. This time I wanted to change the dynamics and try with coriander. Both, mint and coriander has distinctive tastes you cannot run away from.
Basically I wanted to make salsa only with papaya but the thought of adding Mango occurred while I was watching Gordon Ramsey’s Home cooked meals. He was making a Breakfast Salad packed with Apple, Pears and Pineapple and dressed it with crunchy peanuts.
I thought, ‘Why one fruit? I should add another too!’
Hence, the birth of Papaya-Mango salsa.
Health Benefits of Papaya-Mango Salsa
- Aids digestion
- Immunity booster – Vitamin A, B, C and K
- Fights heat stroke
- Eye Health
Papaya-Mango Salsa | How to make Salsa/Papaya recipes
Prep Time: 10 to 15 minutes
Servings: 2 small portions
INGREDIENTS
1 Cup ripe Papaya
1/4 Cup ripe Mango preferably Banganapalle
2 Tablespoons Red Onion finely chopped
1/4 teaspoon Lemon juice
1/4 teaspoon Sunflower oil or any neutral oil
1 Teaspoon Honey
1 Tablespoon Coriander finely chopped
A generous pinch of tablesalt
papaya mango salsa inside a papaya
INSTRUCTIONS
Prep
- In a small bowl, whisk together the given amount of lemon juice, oil and honey.
Directions: Papaya-Mango Salsa - Wash and peel Papaya. Cut into cubes and reserve one cup for this recipe. Prefer 90% ripe papaya.
Wash, peel and cut a Mango into small cubes. Reserve quarter cup of it. - Transfer the cubed fruits into a bowl. To it, add the finely chopped coriander, prepped liquid mixture and a generous pinch of salt.
- Mix well. Store in an air tight container for 3-4 hours or overnight in the fridge. Serve with Chips, Papad/Appalam, Pita chips or Chapati.
RECIPE NOTES
- You can also eat this papaya-mango salsa right away. Refrigeration is not compulsory. Refrigerating or marinading intensifies the flavour. Especially, of the onions. So beware of the pungent aftertaste but is worth it!
- Always use red onions for salads, Salsas and Burgers. It is easily digestible.
- Use mint leaves in place of Coriander, if you want.
- Make it spicy with a little bit of Chilli powder or pepper.
That was easy-peasy, wasn’t it?
Fan of salads? Then try Mint watermelon paneer(feta) salad, you might like it.
Also, try my easy breakfast recipes Dry-fruits Oatmeal and Dry-Idli upma(from leftover Idlis).
Ever tried making those cute heart-shaped cookies? You can find the recipe of 3Cs (here)
Go ahead and try the salsa. Let me know how it was in the comments below.
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See you next time!
