Best 9 Mango Papaya Salsa Recipes

Indulge your taste buds in a tropical explosion with our delectable Mango Papaya Salsa recipe. This vibrant salsa is a harmonious blend of sweet mangoes, ripe papaya, tangy red onions, and a hint of spicy jalapeño peppers. Experience the perfect balance of flavors as the sweetness of the fruits dances with the subtle heat of the peppers. This versatile salsa is a perfect accompaniment to grilled fish, chicken, tacos, or as a refreshing dip for tortilla chips. Our recipe collection also includes a delightful Mango Salsa, showcasing the juicy sweetness of mangoes, and a refreshing Papaya Salsa, highlighting the papaya's unique flavor with a touch of lime. Elevate your culinary skills with these easy-to-follow recipes that promise to transform your meals into a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH MANGO PAPAYA SALSA

Fresh Mango Papaya Salsa image

A fresh salsa for summer!

Provided by laurenholly2008

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

½ small ripe mango, peeled and cubed
½ small papaya, peeled, seeded and cubed
½ small onion, diced
1 clove garlic, minced
1 fresh jalapeno pepper, seeded and diced
¼ red bell pepper, diced
¼ orange bell pepper, diced
1 lime, juiced
salt and freshly ground black pepper to taste

Steps:

Stir the mango, papaya, onion, garlic, jalapeno pepper, red bell pepper, orange bell pepper, lime juice, salt, and pepper together in a bowl. Enjoy immediately or cover bowl with plastic wrap and refrigerate until ready to use.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 9 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.7 g, Sodium 41 mg, Sugar 5.2 g

MANGO PAPAYA SALSA

Mango Papaya Salsa image

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

Provided by AMAYABESOLD

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
½ sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g

PINEAPPLE, PAPAYA & MANGO SALSA

Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

All the work is in dicing the fruit.
One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
Combine everything and stir very, very gently.
Chill for at least 6 hours.
Keeps in fridge for 4-5 days.

MACADAMIA-CRUSTED YELLOWTAIL WITH MANGO-PAPAYA SALSA

Macadamia-Crusted Yellowtail with Mango-Papaya Salsa image

Categories Food Processor Fish Fruit Bake Mango Papaya Macadamia Nut Bell Pepper Summer Winter Healthy Bon Appétit Florida

Yield Serves 6

Number Of Ingredients 15

Ingredients

2 large red bell peppers, cut into 1/4-inch pieces
1 mango, peeled, pitted, cut into 1/4-inch pieces
1 papaya, peeled, seeded, cut into 1/4-inch pieces
1 cup finely chopped fresh cilantro
1/2 small red onion, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/2 cup all purpose flour
2 large eggs
3 cups macadamia nuts
6 6-ounce yellowtail or red snapper fillets
4 tablespoons olive oil

Steps:

Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.

JAMAICAN JERK TURKEY BURGERS WITH PAPAYA-MANGO SALSA

Jamaican Jerk Turkey Burgers With Papaya-Mango Salsa image

This is from Cooking Light Times are approximate Posting for safe keeping. Make sure to oil the bugers and grill. Make salsa early in the day or the night before for the flavours to meld.

Provided by wicked cook 46

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup diced peeled papaya
2/3 cup diced peeled mango
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 cup finely chopped red onion
1/2 cup dry breadcrumbs
1/3 cup bottled sweet and sour sauce
1/4 cup finely chopped red bell pepper
1 tablespoon jamaican jerk seasoning (such as Spice Islands)
1 large egg white
1 lb ground turkey
cooking spray
4 (2 ounce) kaiser rolls or 4 (2 ounce) hamburger buns

Steps:

For the salsa:.
Combine papaya, mango, red pepper, red onion, cilantro, lime rind and juice.
Let stand at room temperature at least 30 minutes before serving.
Prepare grill to medium heat.
For the burgers:.
Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir well.
Add turkey; mix well to combine.
Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes.
Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
Cut rolls in half horizontally.
Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted.
Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.

MANGO PAPAYA SALSA

Mango Papaya Salsa image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 mango, peeled and flesh diced
1 papaya, peeled, seeded and diced
2 tablespoons diced red onion
1 tablespoon minced garlic
1/4 cup cider vinegar
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup currants
1 tablespoon freshly chopped cilantro leaves

Steps:

Add all the ingredients to a medium serving bowl. Mix to combine and serve.

GRILLED TUNA WITH MANGO-PAPAYA SALSA

Grilled Tuna With Mango-Papaya Salsa image

Yummy tuna with salsa. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy!

Provided by LifeIsGood

Categories Tuna

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 papaya, peeled, seeded and diced
1 mango, peeled, seed removed, and diced
1/2 red bell pepper, diced
2 tablespoons fresh cilantro, chopped
1/2 teaspoon red pepper flakes
1 1/2 tablespoons honey
1 lime, juice of
salt and black pepper, to taste
2 tuna steaks, 6 oz each
salt and black pepper, to taste
1 1/2 teaspoons olive oil

Steps:

Salsa:.
Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
Tuna:.
Prepare an outdoor grill and heat to medium high heat.
Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
Serve each tuna steak with a scoop of mango-papaya salsa.

FRESH MANGO PAPAYA KIWI SALSA

Fresh Mango Papaya Kiwi Salsa image

This versatile salsa may be refrigerated for several days. It is deliciously refreshing served with grilled fish or shrimp. The serrano chili is a small (1 1/2 inch long) green chili pepper. It is available canned or fresh. If a milder flavor is desired, remove the seeds of the chili. If canned, rinse under cold water as most of the heat is in the liquid.

Provided by Debloves2cook

Categories Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 mangoes
2 papayas
2 kiwi fruits
1 bunch cilantro
1 serrano chili
1 1/2 tablespoons lime juice
1 dash salt

Steps:

Peel fruit.
Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili.
Add a dash of salt.
Toss with lime juice.
Garnish with cilantro.

Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 33.5, Carbohydrate 26, Fiber 4, Sugar 18.6, Protein 1.4

PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE

Pineapple, Papaya, Mango Salsa over Jasmine Rice image

This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile.

Provided by SarasotaCook

Categories Rice

Time 50m

Yield 6 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 cups jasmine rice (cooked)
1 1/2 cups pineapple, diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)
3/4 cup fresh papaya, diced fine
3/4 cup fresh mango, diced fine
1/2 cup red onion, diced fine
1/2 cup red bell pepper, diced fine
1 small jalapeno pepper, ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)
2 scallions, fine chopped
1 teaspoon fresh lime juice (more if you want to taste)
1 teaspoon minced garlic
2 tablespoons fresh cilantro, chopped fine
salt
pepper

Steps:

Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.

Nutrition Facts : Calories 735.5, Fat 1.2, SaturatedFat 0.2, Sodium 16, Carbohydrate 164.1, Fiber 7.1, Sugar 9, Protein 13.4

Tips:

Choose ripe mangoes and papayas: The riper the fruits, the sweeter and more flavorful the salsa will be.
Use a variety of colors of peppers: This will give the salsa a more vibrant appearance.
Don't be afraid to experiment with different ingredients: You can add other fruits, vegetables, or herbs to the salsa to create your own unique flavor profile.
Make sure to taste the salsa before serving and adjust the seasonings as needed: You may want to add more lime juice, salt, or pepper to taste.
Serve the salsa immediately or chill it for later: Salsa is best when served fresh, but it can also be chilled for up to 3 days.

Conclusion:

Mango papaya salsa is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. Whether you are serving it as an appetizer, a side dish, or a topping for tacos or burritos, mango papaya salsa is sure to be a hit.