Vietnamese-style Papaya and Mango Salad Recipe

Vietnamese-style Papaya and Mango Salad

Course Salad
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Connie Veneracion


For the dressing

  • 1 and 1/2 tablespoons calamansi juice (or lemon or lime juice), freshly squeezed
  • 1 and 1/2 tablespoons fish sauce
  • 1 and 1/2 tablespoons sugar
  • 1 generous pinch minced garlic
  • 1 generous pinch finely chopped chili

For the salad

  • 1/4 cup chopped nuts (peanuts are more traditional but I used cashew)
  • 1 tablespoon sesame seeds
  • 1/2 semi-ripe papaya
  • 1 cucumber
  • 1 ripe mango
  • 1 handful lettuce


Make the dressing

  • Place all the ingredients for the dressing in a small jar with a screw-on cap. Put on the cap and tighten. Shake the contents gently until the sugar is fully dissolved. Sat aside to infuse.

Toast the nuts and sesame seeds

  • Heat a frying pan. Spread the cashew nuts and toast, tossing the pan occasionally, until lightly browned.
  • Add the sesame seeds to the nuts and continue toasting until both nuts and sesame seeds are nicely browned. Set aside to cool.

Prep the fruits and veggies

  • Peel the papaya. Scoop out and discard the seeds. Thinly slice the papaya flesh then cut the thin slices into strips no more than a quarter of an inch wide.
  • Split the cucumber into halves. Scoop out the seeds and discard. Cut in the same way you cut the papaya.
  • Cut the mango and discard the stone. Score both "cheeks" thinly then separate the strips by scooping our shallowly with a spoon.
  • Rinse the lettuce. Dry in a salad spinner. Cut the leaves into half-inch slices.

Assemble the salad

  • Place the papaya, cucumber, mango, lettuce and half of the nuts and sesame seeds in a mixing bowl.
  • Drizzle in half of the dressing and toss lightly but thoroughly.
  • Taste. Add the rest of the dressing, if you prefer.
  • Divide the salad among four bowls or plates. Sprinkle with the remaining nuts and sesame seeds. Serve immediately.