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How’s the weather where you are? We are already in the 100’s, with a projected high of 115 degrees for Saturday!! This is officially my first summer here in Arizona, so this should be interesting. Part of my strategy to keep my electric bill at a manageable level, is to do a lot more grilling outside. That may seem strange when it’s 115+ degrees outside, but turning on the oven indoors will definitely break the bank…..
I think this Papaya Mango Salsa is going to be showing up a lot in future recipes as well. I have already used it on my Fish Tacos and Mahi Mahi with Panko, but never created a stand alone post…until now. 😉
This cool, fresh Papaya Mango Salsa is super easy to prepare and brightens up any dish that it is paired with…you can even serve it with tortilla chips for a light dip. It has a slight kick from the chipotle chili powder, but it blends perfectly with the sweet fruit and tangy cilantro.
What is the difference between a papaya and a mango?
The papaya is a large, tree-like plant that is native to southern Mexico and neighboring Central America. As you can see, it is larger than the mango…so remember that when you are in the grocery store. 🙂 The fruit is a type of berry, and is ripe when it feels soft and is an amber to orange hue.
Mango trees are long-lived and can grow to 110 to 131 feet tall! Mangoes are native to South Asia, and are the national fruit of India, Pakistan, the Philippines. Mangoes vary in size and color, but are usually a combination of green, yellow, and red here in the states. They have a single flat, oblong pit that is fibrous and does not separate easily from the pulp. I have a special “mango pitter/splitter” that I use to make life a bit easier. 😉 {affiliate link}
How to make Papaya Mango Salsa:
Place all ingredients into a large bowl and mix to combine. …..
Cover and place in the refrigerator until ready to use. You can’t get much easier than that!
The Papaya Mango Salsa in the mixing bowl is from 2013, and the fruit is diced much larger than the batch I made last week…..
Dice it any size you like it, it all tastes the same. I made mine to serve with my Grilled Shrimp Tacos {recipe coming soon} and wanted it to stay inside the tacos!!
Don’t those look good enough to stand outside in 115 degree temperatures to prepare them? Totally worth it! 😉
Enjoy!!
Papaya Mango Salsa
Ingredients
- 1 ripe mango peeled and diced
- 1 ripe papaya peeled and diced
- 1/2 cup diced red onion
- 1/2 teaspoon chipotle chili powder or any chili powder of your choosing
- 3 Tablespoons chopped fresh cilantro
- 2 Tablespoons fresh lime juice
Instructions
- Place all ingredients into a large bowl and mix to combine.
- Cover and place in the refrigerator until ready to use.
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Carole from Carole's Chatter says
I say papaya is a melon – at least for the purposes of Food on friday! Look forward to seeing this in the collection. Cheers