%3Amax_bytes(150000)%3Astrip_icc()%2F116291-f7bfce0f5d37489492d07f6a2eafc19e.jpg&w=3840&q=75)
Georgie's Mango Papaya Salad
Prep
15 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Ingredients
- 11 large mango - peeled, seeded and halved
- 11 medium papaya - peeled, seeded and halved
- 11 avocado - peeled, pitted and diced
- 33 tablespoons balsamic vinegar
- 11 tablespoon butter
- ¼ cup blanched slivered almonds¼ cup blanched slivered almonds
- 11 teaspoon brown sugar
- 11 head romaine lettuce, torn into bite-size pieces, salt to taste
Instructions
- 1
Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
- 2
Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
- 3
Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like

Roasted Halibut with Asparagus
Delicate white fish fillets paired with tender asparagus, roasted together with lemon and herbs for a light, elegant dinner that comes together in under an hour.

Roasted Halibut with Beetroot
Delicate flaky halibut fillets paired with caramelized roasted beetroot, finished with a bright citrus and dill glaze for an elegant yet simple dinner.

Roasted Prawns with Courgette
Succulent prawns and tender courgette slices roasted together with garlic, lemon, and herbs for a light yet satisfying Mediterranean-inspired dish.
Reviews
Sign in to write a review.