Alphonso mango and papaya. This recipe makes enough for two dishes

Equipment

  • no special equipment is required

Ingredients

  • 1 Alphonso mango
  • 1 papaya

Alternatives

  • Try Kesar mango too!
alphonso mangoes papaya

Notes

  • Papaya pips are quite bitter. They can be dehydrated and used in other recipes.
Alphonso mango and papaya

alphonso mango and papaya

I just love the Kesar or Alphonso mangoes when the Indian mango season arrives! Papaya is also a favourite fruit so I couldn't resist a mixture of the two!

Method

  • Cut the papaya in half. Carefully remove all the black pips. (Papaya pips are quite bitter. They can be dehydrated and used in other recipes.) Remove and discard the skin. Chop the fruit into small chunks and share it between two fruit bowls.
  • Using a kitchen knife, slice off two sides of the mango. Run the knife close to and parallel with the central stone. Cut each of the mango sides in half lengthways. Make cuts across each of these lengths without cutting through the skin. Use a small knife to remove the skin.
  • Use a small knife to retrieve the rest of the mango flesh from the stone. Share the mango between the two dishes.

Serve

  • Serve fresh. Delicious!

Afterwards

  • Recycle the waste