Mango and Papaya Salsa

Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, July 2006


  • 1 ripe mango, cut into 1/2-inch dice
  • 1 ripe papaya, cut into 1/2-inch dice
  • 3 scallions, white and pale-green parts, plus dark-green parts
  • 1 tablespoon finely chopped red bell pepper
  • 1 jalapeño, finely chopped
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Stir all ingredients in a bowl. Garnish with scallions.

Cook's Notes

Salsa can be refrigerated in an airtight container up to 2 days.


Be the first to comment!