Papaya Mango Salad Recipe – Indian Style with Peanut Dressing

Last Updated on 2 months by Neha Deshmukh

Papaya Mango Salad Recipe – Indian Style with Peanut Dressing

Hey everyone! If you’re anything like me, you’re always on the lookout for fresh, vibrant salads that pack a flavour punch. This Papaya Mango Salad is exactly that – a delightful mix of sweet, tangy, and spicy, all in one bowl. I first made this when I was craving something light and refreshing during a particularly hot summer, and it’s been a family favourite ever since. It’s inspired by the flavours of Southeast Asia, but with a lovely Indian twist thanks to the use of jaggery and a hint of chilli. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average salad. It’s a burst of sunshine in every bite! It’s quick to prepare – seriously, just 10 minutes – and requires no actual cooking. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it’s perfect as a light lunch, a side dish, or even a starter for a festive meal.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups raw papaya, julienned
• 0.5 cup raw mango, julienned
• 1 carrot, julienned
• 3 sprigs coriander leaves, chopped
• 0.5 tomato, chopped
• 1 teaspoon palm sugar or jaggery
• 0.5 lemon
• 2 garlic cloves, minced
• 1 green chilli, finely chopped
• 2 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 cup roasted peanuts

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Raw Papaya: Selection and Preparation

Choosing a raw papaya is important. You want one that’s firm to the touch, with smooth, green skin. Avoid any with soft spots or blemishes. To prepare it, peel it, remove the seeds, and then julienne – that means cutting it into thin, matchstick-like strips.

Raw Mango: Choosing the Right Firmness

Similar to papaya, you want a raw mango that’s firm and slightly tart. It shouldn’t be completely hard, but definitely not soft or ripe. A little give is good!

Palm Sugar vs. Jaggery: Understanding the Difference

Palm sugar and jaggery are both unrefined sweeteners commonly used in Indian cooking. Jaggery (gur) has a slightly more molasses-like flavour, while palm sugar is a bit lighter and more caramel-like. Either works beautifully in this salad – use whichever you have on hand! About 1 teaspoon (5-6 grams) is perfect.

Green Chilli: Adjusting the Spice Level

I like a little kick, so I usually add one green chilli. But feel free to adjust this based on your preference. Remove the seeds for a milder flavour, or add more for extra heat.

Olive Oil: Alternatives & Regional Preferences

Olive oil adds a lovely fruity note to the dressing. However, you can easily substitute it with mustard oil for a more traditional Indian flavour, especially in Eastern India. Sesame oil also works wonderfully!

Step-By-Step Instructions

Alright, let’s put this salad together!

1. First, peel, deseed, and julienne your papaya, mango, and carrot. Don’t worry about being too perfect with the julienning – a little rustic charm is perfectly fine!
2. Place the julienned vegetables in a large bowl and add the chopped coriander and tomato.
3. Now, let’s make the dressing. In a blender, combine the tomato, lemon juice, olive oil, green chilli, palm sugar/jaggery, garlic, and salt. Blend until smooth.
4. Pour the dressing over the vegetables and toss well to coat everything evenly.
5. Finally, sprinkle the roasted peanuts over the salad and toss again.
6. Serve immediately and enjoy!

Expert Tips

• For a more intense flavour, let the salad sit for about 5-10 minutes after adding the dressing. This allows the flavours to meld together.
• Don’t overdress the salad! You want the vegetables to be coated, not swimming in dressing.
• Roasting the peanuts yourself really elevates the flavour. Just a quick dry roast in a pan until fragrant is all it takes.

Variations

This salad is a blank canvas for your creativity! Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char (though this is rare).

Gluten-Free Confirmation

Absolutely gluten-free! This salad is perfect for those with gluten sensitivities.

Spice Level Adjustment

As mentioned before, adjust the green chilli to your liking. You can also add a pinch of red chilli powder to the dressing for an extra kick.

Summer Salad Variation

During peak summer, add some cucumber and bell peppers for extra hydration and crunch.

Festival Adaptation (Onam/Baisakhi)

For a festive touch, add a sprinkle of pomegranate seeds and a few mint leaves. It adds a beautiful colour and a refreshing flavour, perfect for celebrations like Onam or Baisakhi. My grandmother always added a touch of grated coconut too!

Serving Suggestions

This salad is fantastic on its own as a light lunch. It also pairs beautifully with grilled fish, chicken, or tofu. It’s a great side dish for Indian meals, especially alongside richer curries.

Storage Instructions

This salad is best served immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Keep in mind that the vegetables may soften slightly, and the dressing might become a bit watery.

FAQs

Let’s answer some common questions:

Is this salad best served immediately?

Yes, absolutely! The vegetables are at their freshest and crispiest when served right away.

Can I use ripe mangoes instead of raw mangoes?

You can, but it will change the flavour profile significantly. Ripe mangoes will make the salad much sweeter. If you do use ripe mangoes, reduce the amount of jaggery/palm sugar.

What if I don’t have palm sugar or jaggery?

Brown sugar or even honey can be used as a substitute, though the flavour won’t be quite the same. Start with a smaller amount and adjust to taste.

Can I add other vegetables to this salad?

Definitely! Cucumber, bell peppers, and even thinly sliced red onion would all be delicious additions.

How can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Just give it a good shake before using.

Enjoy this vibrant and flavourful Papaya Mango Salad! I hope it brings a little sunshine to your day. Let me know in the comments what you think, and if you try any fun variations!