Green papaya salad is quite popular here and definitely one of my favorites. I often order it whenever we eat in Asian restaurants but this recipe is made using the orange/yellow papaya. I had in my refrigerator a papaya which hubby thought had become too ripe to eat and a mango which was too sour to eat. So in stead of throwing both these fruits I made a salad out of them which turned out quite delicious. We both finished the salad in 5 minutes straight.
For this salad choose a papaya which isn’t too ripe, works better. The sour mango tasted fantastic in the salad but you can very well use a sweet mango. The one that I used was little sour.
So slightly unripe papaya + little sour mango makes this salad good.
For the dressing I used some fresh lemon juice, soya sauce, sugar and smoked paprika and topped it with roasted peanuts and sesame seeds. The peanuts and the sesame seeds provide the crunch as papaya and mango are rather soft fruits.
You can cut down on the sugar if mango is very sweet.
- ½ papaya, cut into thin slices
- 1 mango, cut into small cubes
- ½ tablespoon lemon juice
- 1 teaspoon sugar
- ½ teaspoon soy sauce
- ¼ teaspoon smoked paprika
- 2 tablespoons peanuts
- 1 teaspoon sesame seeds
- Peel and cut mangoes in small cubes.
- Peel and cut the papaya into thin slices,
- In a bowl mix together both the fruits. Set aside.
- Dry roast the sesame seeds in a pan till they start spluttering. In the same pan add ½ tsp oil and roast the peanuts till brown in color.
- In a bowl prepare the salad dressing by mixing together lemon juice, soya sauce, sugar and smoke paprika.
- Pour the dressing over mango and papaya.
- Top with peanuts and sesame seeds. Serve immediately.
Papaya Mango Salad