Mango Papaya Salad Recipe

A vibrant and refreshing California Mango Papaya Salad, inspired by a recipe from the California Bicentennial Cookbook! This sweet and tangy salad is perfect as a light lunch or side dish. Imagine juicy mango and papaya chunks tossed with toasted coconut, crunchy slivered almonds, and a zesty lemon-mayonnaise dressing. Elevate it to a complete meal by adding grilled shrimp for extra protein and flavor. This recipe is quick and easy to make, ready in under 30 minutes!

Prep Time 10 mins
Cook Time 20 mins
Calories 369.7 kcal
Protein 9g
Rating 3.0 (3 Reviews)
Mango Papaya Salad 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Papaya Salad

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How to Make Mango Papaya Salad

  1. Dice 1 ripe mango and 1 ripe papaya into ½-inch cubes.
  2. In a large bowl, gently combine the mango and papaya.
  3. Sprinkle ½ cup toasted coconut flakes and ¼ cup slivered almonds over the fruit.
  4. Refrigerate the salad for at least 15 minutes to chill.
  5. While the salad chills, whisk together ¼ cup mayonnaise and 2 tablespoons of fresh lemon juice in a small bowl.
  6. Just before serving, pour the dressing over the chilled fruit salad and gently toss to combine.
  7. (Optional) Serve with 6-8 grilled shrimp per serving for a complete meal.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

219g

Fat

16g

Carbs

24g