Scoop your tortilla chips into a delicious bowl of Creamy Mango and Papaya Salsa. This mildly spicy and fruity salsa is great to serve at your next party!
What You Need
Original recipe yields 16 servings
1 cup finely chopped papaya s
1 mango, finely chopped
1/4 cup finely chopped red pepper s
2 green onions, thinly sliced
1 Tbsp. KRAFT Creamy Poppyseed Dressing
1/2 tsp. zest and 1 Tbsp. juice from 1 lime
1 tsp. hot pepper sauce
1/4 tsp. ground red pepper (cayenne)
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Let's Make It
This refreshing dip can be refrigerated up to 24 hours before serving.
How to Cut Mangos
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* 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.