Mango Papaya Salsa

This is wonderful on the side or on porkchops. We did not have a ripe avocado but threw in sliced grapes on a whim. This was our only change made to the original recipe.

The wife said it was an excellent salsa (I had never used Papaya before)…refreshing. I squeezed a lime, added minced celery, apple, and a 4.5 oz can of chopped green chilies.

Loved this. No peppers, and I used a standard onion rather than a sweet one, plus a mixture of Pedro Ximenez Vinegar Reduction and balsamic. Absolutely fabulous, and will definitely make again.

loved this recipe! did eliminate the cilantro (not my favorite thing) and used orange champagne vinegar just because I had some – delicious!

Pretty good stuff! Since avocados, papayas, and mangos are often purchased in different sizes, it would have been helpful having the ingredients measured out rather than just identified. Although a bit challenging getting the ingredients in the correct proportions, a lot of tasting took care of that. I liked the salsa very much and have already used it on fish and tacos.

I substituted lemon/lime juice for vinegar, added avocado too – this was SO INCREDIBLY DELISH!!! Pairs very well with shrimp fajitas!

Added juice of two limes, pinch of fleur de sel, and finely diced jalapeño. Served as salso on baked halibut. Yum! 🙂

Awesome salsa! Even my guy loved it and he usually isn’t a fan of anything too healthy ?? I used red onion, added about 1 1/2 tbs extra cilantro, and juice from 1/2 of a lime. We ate it with cream cheese and crackers.

bursting with flavor even without having to let stand for 30 minutes! I added extra balsalmic vinegar (since I love it lol) and stuck to rest of the recipe, will make this over and over again

I paired this salsa with some roasted pork loin (salt, pepper and garlic powder) and it was fantastic! I prefer it with the pork loin rather than fish (salmon), which I also tried – still very good though. I’m going to make another batch just for plain salsa. Just can’t get enough of this stuff!

This was so good, we were eating it by the spoonful straight out of the mixing bowl in the kitchen! I only made minor changes in the amounts of the ingredients I used: didn’t use a whole papaya, only about 1#; only used 1/2 of a large red bell pepper; used about 1/4 cup cilantro (we love cilantro). I followed other reviewer’s suggestions and added about 2T lemon juice. It was so pretty and so tasty.

Excellent

A HIT!!

Loved this on chicken breast. Added black berries b/c they grow in the back yard… lucky me.

The salsa was delicious.

A good base. I was hesitant to add the vinegar to the entire mix without knowing how it will taste – it’s definitely an interesting flavor and could be great if you’re serving it with the right dish (chicken?). I would prefer this to have a kick–some jalapeno and a hit of lime juice would be preferred. aybe even red onion instead. Since I have neither jalapeno nor lime on hand, I just added fresh lemon juice… good mix of flavors though…

This recipe looks sooo beautiful on the plate. It also tasted so good! I skipped the balsamic vinegar though. Instead I used lime. I also added a habanero pepper which tasted really good and added some spice but beware if your sensitive to spicy! I am pregnant and talk about heartburn! I served the salsa with the chicken kabobs mexicana. The salsa comlemented the kabobs perfectly. I felt like such a gourmet cook! I had to call and recommend the recipe to my mom and sister.

I kind of messed this up b/c I forgot to write down *exactly* what’s in it but I liked it nonetheless. I forgot the balsamic vinegar and I loathe onions so I didn’t add it to mine. I added some honey b/c our fruit wasn’t very ripe. I put it on salmon and it was delicious. (I have some leftover and will add balsamic to it.)

Best salsa ever!

A very good fresh tasting salsa–goes very well with jerk pork by the way :o)

There is no better salsa recipe out there – always a hit!!! LOVE IT!