{"id":44408,"date":"2022-01-19T07:42:01","date_gmt":"2022-01-19T07:42:01","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-de-mango-y-papaya-verde\/"},"modified":"2024-07-25T18:07:52","modified_gmt":"2024-07-25T22:07:52","slug":"ensalada-de-mango-y-papaya-verde","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-de-mango-y-papaya-verde\/","title":{"rendered":"Ensalada De Mango Y Papaya Verde"},"content":{"rendered":"

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Ensalada De Mango Y Papaya Verde<\/h2>\n

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  • 2 cups (5 ounces) green papaya, peeled and julienned<\/li>\n
  • 1 cup (2 ounces) enoki mushrooms, bottom cut off<\/li>\n
  • 1 cup (3 ounces) cucumber, julienned<\/li>\n
  • 2 cups (12 ounces) julienned ripe fresh mango<\/li>\n
  • Yunnan Tomato Salsa<\/li>\n
  • 1\/4 cup (1 ounce) ground peanuts<\/li>\n
  • 1\/4 cup cilantro leaves<\/li>\n
  • 1\/4 cup Thai basil leaves<\/li>\n
  • 1\/4 cup mint leaves<\/li>\n<\/ul>\n

    YUNNAN TOMATO SALSA<\/h4>\n
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    • 1 1\/2 cups (13 ounces) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)<\/li>\n
    • 2 Tbsp (1 ounces) pickled red chili, finely chopped<\/li>\n
    • 1\/4 cup (2 ounces) fresh lime juice<\/li>\n
    • 1\/4 cup cilantro, roughly chopped<\/li>\n
    • 2 tablespoons minced ginger<\/li>\n
    • 2 tablespoons minced garlic<\/li>\n
    • 1 tablespoons sugar<\/li>\n
    • 1 1\/2 teaspoons salt<\/li>\n<\/ul>\n<\/div>\n
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      To plate:<\/h4>\n
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      1. Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.<\/li>\n<\/ol>\n

        To make Yunnan Tomato Salsa:<\/h4>\n
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        1. Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.<\/li>\n<\/ol>\n<\/div>\n
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          Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, NY, NY<\/p>\n<\/div>\n

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