Mango Papaya Salsa Recipe -
Mango Papaya Salsa Recipe
  • READY IN 45 mins

Mango Papaya Salsa

Recipe by  

"A delicious salsa that can be served with chicken or fish. Great on a warm summer day!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    45 mins


  1. In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Excellent recipe! I added avocado as well. Perfect side dish as well as an appetizer on top of a cracker with cream cheese! I will make this all summer for everyone I know.

Most Helpful Critical Review
Mar 23, 2009

A good base. I was hesitant to add the vinegar to the entire mix without knowing how it will taste - it's definitely an interesting flavor and could be great if you're serving it with the right dish (chicken?). I would prefer this to have a kick--some jalapeno and a hit of lime juice would be preferred. aybe even red onion instead. Since I have neither jalapeno nor lime on hand, I just added fresh lemon juice... good mix of flavors though...


40 Ratings

Jan 25, 2004

Exotic, easly saved in the friedge for a week with no change in taste. next time I will not add the onion was too much.

Jan 25, 2004

FANTASTIC! I LOVE this recipe! (I added tomato too & sautéed the majority of the onion) My husband and my 3 year old both couldn't get enough. We served this over 1 1/2 lb salmon the first night. Ate it on crackers with cream cheese as suggested by another user (mmmmm sooooo good!) for lunch the next day and finished it off on top of the Pico de Gallo Chicken Quesadillas from this site for dinner. This is a no fail AWESOME recipe! I can't wait to make it again! Incredibly good for you too!

Nov 03, 2007

The fresh flavors make this a perfect accompaniment to a lot of foods. I happened to have beef chuck steaks on hand which I grilled. I topped it with more than a generous portion of the salsa. I still have some left over that I think I'll try on fish tomorrow. I did add the juice of 1 small lemon and 1 lime and 1/2 jalapeño pepper minced at the advise of another reviewer which I think added just the right bit of kick. I'm going to try this in beef fajitas too. Great, thanks for sharing!

May 31, 2006

Very nice topped on a simple grilled chicken.

Jul 16, 2005

This was awesome. I added lime juice (which helps keep the avocado from going brown, a bit more cilantro and a bit more balsamic vinegar and omitted the onion (allergies). This was served with baked halibut and was definitely a huge hit with my family and our guests. I plan on serving this again very soon. I put the mixture in a Tupperware container so I could rotate it to ensure all the flavours melded.

Mar 07, 2011

This was so good, we were eating it by the spoonful straight out of the mixing bowl in the kitchen! I only made minor changes in the amounts of the ingredients I used: didn't use a whole papaya, only about 1#; only used 1/2 of a large red bell pepper; used about 1/4 cup cilantro (we love cilantro). I followed other reviewer's suggestions and added about 2T lemon juice. It was so pretty and so tasty.


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  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 5 mg
  • < 1%

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

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