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16 servings, 2 Tbsp. each
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This refreshing dip can be refrigerated up to 24 hours before serving.
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Substitute 1 rinsed 15-oz. can white beans for the chopped papayas.
This low-calorie, fat-free salsa gets a taste of the tropics with the addition of mango and papaya. Not only does the fruit provide sweetness, but it's also high in vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.