Mango and Green Papaya Salad (Indian Style)
Shredded raw green papaya with ripe mango strips, peanuts, cilantro, and lime, with an optional South Indian mustard-curry leaf tadka. Vegan and gluten-free; perfect for summer lunch or potlucks.
Equipment
- Mixing bowl
- Small pan (only if making optional tadka)
- Box grater or sharp chef knife and cutting board
Ingredients
For the salad base
- About 3 cups packed shredded green papaya (from roughly half a medium green papaya, peeled and deseeded)
- 3/4 to 1 cup ripe mango firm-ripe holds its shape best; cut into long thin strips or batons
- 1/3 cup roasted peanuts salted or unsalted is fine; adjust salt later; roughly chopped
- 1/4 cup fresh cilantro chopped
- 1 to 2 tablespoons fresh lime juice plus wedges for serving
- 1 to 2 teaspoons sugar or grated jaggery optional, only if your papaya skews bitter
- Fine salt, for salting papaya and finishing
Optional tadka
- 1 1/2 teaspoons neutral oil
- 1/2 teaspoon black mustard seeds
- 6 to 8 fresh curry leaves torn if large
- 1 small green chilli deseed for less heat; slit lengthwise
- 1 pinch asafoetida hing; use GF hing or omit for strict GF; optional
Optional finishes
- 2 to 3 tablespoons fresh grated coconut
- 1 teaspoon toasted white sesame seeds
Instructions
Prep the papaya
- Peel the green papaya, halve lengthwise, and scoop out seeds and spongy pith. Shred on the large holes of a box grater, or cut into fine julienne.
- Toss shredded papaya with about 1/2 teaspoon salt and rest 10 minutes. Squeeze firmly over the sink to remove excess liquid. Taste; if still sharply bitter, salt again lightly, rest 5 minutes, and squeeze once more.
Optional tadka
- Heat oil in a small pan. Add mustard seeds; let splutter. Add curry leaves and green chilli; swirl until curry leaves crisp. Turn off heat. Stir in hing if using. Cool completely before mixing into the salad.
Toss and finish
- In a wide bowl, combine squeezed papaya, peanuts, cilantro, lime juice, and optional coconut. Fold in optional cooled tadka, oil and all. Toss gently.
- Add mango strips last; toss once or twice. Balance with sugar or jaggery if needed, then fine salt only if required. Top with sesame seeds if using. Serve with lime wedges.
Notes
Fold mango in right before serving so it stays firm and distinct from the papaya.
Oil-free version: skip tadka and use extra lime and peanuts for punch.
Nut-free: swap peanuts for roasted sunflower or pumpkin seeds.
Store papaya base (without mango) overnight in the fridge; mix mango in the day you eat.
Green mango works in place of ripe; dice smaller and use less lime at first, then adjust.
Tried this recipe?Let us know how it was!