Mango and Papaya Salad / Xoài và đu đủ xà lách

A Southeast Asian Classic

The Vietnamese Version

Mangosteen

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

Vietnamese

Ingredients

2 large ripe Green Mangos
1 ripe Papaya
¼ cup Sugar
Juice of half a Lime
1  teaspoon Orange Flower Water

Method

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.

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Viet Nam - Saigon 1966 - Cyclopousses

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