Georgie's Mango Papaya Salad Recipe -
Georgie's Mango Papaya Salad Recipe
  • READY IN 15 mins

Georgie's Mango Papaya Salad

Recipe by  

"A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2008

Completely excellent. I made this as directed except for using more mango and avocado - and I layered instead of tossed because I like the way it looks. Thanks for the recipe!!

Most Helpful Critical Review
Jul 28, 2009

This was very healthy and light and decent, but not spectacular. I figure that the salad is only as good as the ripeness of the fruits. Unusual combination of fruits though, considering avocado season is in the winter, so I couldn't get all my fruits ripe at the same time. I candied almonds using only white sugar and heating them in a NONSTICK pan (very important). Then I let them cool on GREASED wax paper. Not sure I'll make this salad again.

Oct 15, 2006

I made it with white balsamic vinegar (I've only just recently discovered it - I like it much more than the dark - and also a Romaine/iceberg mix. I was really surprised how well the fruits and avocado went together. The dressing is also really good. Thanks!

Nov 12, 2009

This isn't just a side salad, as yes, it could be. It can also be a hot summer day meal, a desert, or a tasty snack. When canding almonds always stir through the whole cooking time, then they won't burn. I thought this was good enough to put on my new resturant menu. Koodoo's to the cook!

Jun 30, 2009

I really wanted to like this. And it was good. However, "sugaring" the almonds was tricky, burnt them on the first try. watch the amount of butter. also the dressing, though good, is heavy. do NOT put on until just before serving. after that, doesn't take long for the fruits to turn into mush. also the prep time on this has got to be wrong. 15 minutes? took me that long to do the mango and papaya and get them in the blender for the dressing. 55 minutes, although I did use an extra mango. still way off. I gave it 3 stars because it took too long, was expensive and not a light summer salad as I thought.

Mar 16, 2009

This was a really tasty salad and perfect for what I had in mind. I did use less vinegar and butter but that is just a personal preference.

May 23, 2012

This was so refreshing. We had this as a side salad for dinner, but I could see this with a sandwich at lunch. The "dressing" was an unexpected surprise. I was concerned that it would have a strange taste, but the balsamic vinegar added just the right tartness to balance out sweetness of the fruit. I forgot to add the almond brittle when I served this, but we noshed on that after dinner making it a wonderful dessert.

Oct 27, 2010

Fantastic! I'm not a huge fan of either mango or papaya, but this blew me away!


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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