Mango and Papaya Salad

Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.


  • 1 cup unripe mango, peeled and julienned
  • 1 cup unripe pink papaya, peeled, seeded and julienned
  • 1 cup jicama, peeled and julienned
  • ½ Roma tomato, seeded and julienned
  • 4 tablespoons cilantro, chopped
  • 4 ounces fresh squeezed lime juice
  • 2 ounces fish sauce
  • ½ teaspoon Piment d’ Espelette or cayenne pepper to taste


  1. In a mixing bowl combine lime juice, fish sauce and Piment d’Espelette. Add the other ingredients and toss to combine.

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