Mango and Papaya Salad
Tropical fruit flavors combine in this refreshing dessert.
Nutritional Benefits: low fat.
Good with Greek yogurt or whipped cream.
Preparation Time15 min
Preparation Time - Text15 Mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursedessert, side dish
Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, low calorie, low carb, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, juicy, light, sweet
Type of Dishdessert, fruit
- One 1-in (2.5cm) piece ginger in syrup, cut into thin strips
- 2 tbsp syrup from ginger
- 2 tbsp sugar
- Grated zest of 1 lime
- 2 tbsp fresh lime juice
- 1 pomegranate, seeds only
- 1 large ripe mango
- 1 large ripe papaya
- 1 small melon such as Ogen or Charentais
- Lime wedges, to serve
Prepare ahead: The ginger dressing can be refrigerated up to 2 days. The fruit can be refrigerated in an airtight container up to 1 day.
Combine the ginger, ginger syrup, sugar, and ½ cup of water in a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5–6 minutes until slightly reduced. Remove from the heat, stir in the lime zest and juice and the pomegranate seeds. Let cool.
Peel the mangoes. Use a sharp knife to cut the flesh away from the stones. Slice the mango and arrange the slices on a plate. Halve, seed, and peel the papaya. Cut into wedges and arrange on the mango. Halve and seed the melon. Cut the melon flesh into bite-sized chunks. Add to the mango and papaya.
Spoon the ginger dressing over the fruit. Serve with lime wedges.
2008 Dorling Kindersley