DistributorsSalsas & sides · CRESPO KITCHEN
Mango green papaya salad with tomato dressing
Green papaya and mango with fresh herbs and tomato dressing.
45 min approx.4 servingsFresh mango
© 2026 National Mango BoardIngredients
- 2 cups peeled julienned green papaya
- 1 cup julienned cucumber
- 2 cups julienned ripe mango
- 1 cup enoki mushrooms, base trimmed
- ¼ cup ground peanuts
- ¼ cup cilantro leaves
- ¼ cup mint leaves
- ¼ cup Thai basil leaves
- Dressing: 1½ cups peeled seeded finely chopped tomato
- Dressing: ¼ cup lime juice
- Dressing: 2 tablespoons minced ginger
- Dressing: 2 tablespoons minced garlic
- Dressing: 1 tablespoon sugar
- Dressing: 2 tablespoons chopped pickled red chile
- Dressing: ¼ cup chopped cilantro
- Dressing: 1½ teaspoons salt
Method
- If starting with whole tomatoes, blanch 30–60 seconds, cool and remove skins and seeds. Mix the finely chopped flesh with the remaining dressing ingredients.
- Cook the enoki thoroughly according to their package instructions, then drain and cool. Do not serve them raw.
- Arrange papaya, cucumber, mango and enoki on 4 plates and add 2 tablespoons dressing to each.
- Finish each portion with 1 tablespoon peanuts and 1 tablespoon of each herb. Refrigerate extra dressing separately.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board