Jamie Stolper

This is an adaptation of a recipe that was on a note card I received from my friend Cheryl Soon who lives in Hawaii.  The card was beautifully illustrated and had two recipes that I just had to try (the other is
Mango Nut Bread).  See the footer below for full credit.  The salsa recipe appealed to me because it has both mango and papaya, two wonderful fruits I associate with Hawaii, an obsession of mine.  This can be served as an appetizer with large chips for scooping, or as a topping or side with fish, chicken, or beef.  One of my sons eats it as is for a healthy, refreshing snack!


1 medium firm, ripe mango
1/2 firm, ripe papaya
3 tablespoons fresh lime juice
1 small jalapeno, seeded & minced
1/2 medium red onion, chopped fine
1 tablespoon fresh chopped cilantro

Peel the mango and cut the flesh from the pit.  Cut the papaya in half, remove the seeds, and peel.  Dice both fruits and place in a medium bowl.  Add the remaining ingredients and toss gently to mix.  Cover and refrigerate for 2-24 hours, allowing the flavors to mingle.  Serve cold.

Jamie Stolper is the Food Editor of ShalomBoston.com.  This recipe was adapted from one on the back of a note card by Patrice Federspiel.  Her web site is

Mango Papaya Salsa