A Southeast Asian Classic
The Vietnamese Version
This salad occurs in various versions over a wide stretch of Sotheast Asia and parts of South Asia. This is a Vietnamese take on the basic concept. The Orange Flower Water, bought at Asian markets where Vietnamese people frequent, is a key here.
Mango and Papaa Salad
2 large ripe Green Mangos
1 ripe Papaya
¼ cup Sugar
Juice of half a Lime
1 teaspoon Orange Flower Water
Pick ripe Mangos, about 10 ounces each. Wash and peel and cut into cubes about an inch square. There should be about 3 cups.
Pick a ripe Papaya, about 2 pounds weight. Wash and peel it, and cut into cubes about an inch square. There should be about 3½ cups.
Cook the Sugar with a cup of Water in a small saucepan over medium fire, until the Sugar is dissolved. Bring to a boil and cook until the Syrup is reduced to about three-quarters cup, it will take about 5 to 8 minutes. Remove from the fire and stir in the Lime Juice. When the Syrup is cool, add the Orange-Flower Water.
Pour the cooled Syru over the Fruit cubes, mix to combine, and refrigerate until cold, at least an hour and up to 3 or 4 hours.