Recipe by GEORGIEHANSON
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large mango - peeled, seeded and halved
medium papaya - peeled, seeded and halved
avocado - peeled, pitted and diced
blanched slivered almonds
romaine lettuce, torn into bite-size pieces
salt to taste
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!!
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.
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!
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!
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.
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.
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.
Fantastic! I'm not a huge fan of either mango or papaya, but this blew me away!
* Percent Daily Values are based on a 2,000 calorie diet.
Georgie's Mango Papaya Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 85
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Kickin' chicken BLT salad, oh my!
This creamy, tangy salad has a delicious crunch from the pecans.
A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.