GEORGIE'S MANGO PAPAYA SALAD
A nice, refreshing tart and sweet salad made with mango, papaya and avocado that is excellent for any time of year. This will turn any meal into a special occasion. Perfect for tropical themed parties!
Provided by GEORGIEHANSON
Categories Salad Fruit Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 148 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 4.9 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 24.6 mg, Sugar 9.6 g
MANGO PAPAYA FRUIT SALAD
Papaya and mango salad. Serve garnished with fresh mint and sweetened coconut, if desired.
Provided by NerdMom
Categories Salad Fruit Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
- Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 3.1 mg, Sugar 17.8 g
FOIE GRAS WITH CARAMELIZED FRUITS
Steps:
- Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
- In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.
FOIE GRAS WITH MANGO & PAPAYA
Steps:
- Slice the foie gras into long pieces, 1/2-inch thick. Heat a large non-stick sautÈ pan or skillet over medium heat and brown the foie gras for 2 to 3 minutes, turning once; remove and drain on paper towels. In another sautÈ pan, melt the butter over medium heat and add the wine and saffron. Peel the papaya and cut horizontally into 3/8-inch slices; you will need 8 slices. Remove the seeds; cut 4 of the rings in half. Put in the pan with the wine mixture. Cut narrow wedges from the mango, leaving the skin on, and lift away from the pit; you will need 8 wedges. Add to the wine mixture. Cook, basting with the butter and wine, for 3 to 4 minutes, until softened. To serve: Place a papaya ring on each plate. Top with foie gras slices. Place two papaya ring halves on opposite sides of each ring, at noon and 6 o'clock. Put 2 mango slices on each of the opposite sides, at 3 and 9 o'clock. Drizzle fruit pan juices over the top. Sprinkle the foie gras with a little sea salt and pepper. Sprinkle chopped chives over all. Lay 2 whole chives over one pair of mango slices on each plate
PAPAYA AND MANGO WITH MANGO CREAM
This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.
Provided by Kim127
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
- Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
- Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
- Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
- Chop or dice the remaining mangoes and place in a bowl.
- Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
- Pour the apricot sauce over the fruit and gently toss to coat.
- Stir the half-frozen mango cream a few times until spoonable, but not soft.
- Serve the fruit topped with the mango cream.
Nutrition Facts : Calories 419.3, Fat 28.1, SaturatedFat 17.3, Cholesterol 101.9, Sodium 34.8, Carbohydrate 43.7, Fiber 4.7, Sugar 33.9, Protein 3.4
MANGO FOOL (OR PAPAYA OR BANANA...)
Posted for ZWT, I haven't made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it's thickened.
Provided by puppitypup
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- CUSTARD.
- Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
- In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
- Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
- Add salt to taste. Refrigerate custard.
- FRUIT.
- While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
- Mash fruit or press through a sieve. Refrigerate.
- SERVE.
- Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.
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