By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
188 cal · 15 min
Mango and Papaya Fruit Salad
Recipe GLPRdf87e1512d8644
A vibrant and refreshing tropical fruit salad combining sweet mango and papaya with a bright lime-honey dressing. This simple, naturally sweet dish celebrates Caribbean flavors and is perfect as a light breakfast, snack, or dessert.
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Ingredients
2 teaspoons finely grated lime zest
1/4 cup freshly squeezed lime juice
2 tablespoons honey
1 medium mango, peeled and diced
1 medium papaya, peeled, seeds removed, and diced
Directions
Grate the lime zest into a small bowl, then squeeze the lime juice directly into the same bowl. Add the honey and stir until well combined to create the dressing.
Peel the mango and remove the pit by slicing around the center stone. Cut the flesh into 1-inch cubes and place in a large bowl.
Peel the papaya, cut it in half lengthwise, and use a spoon to scoop out the black seeds. Discard the seeds and cut the flesh into 1-inch cubes. Add the papaya to the bowl with the mango.
Pour the lime-honey dressing over the fruit and gently toss until all pieces are evenly coated.
Divide the fruit salad between two serving bowls and serve immediately, or refrigerate until ready to eat.
Comments
Mango and papaya are seasonal in Charlotte and can run $3–5 per fruit at Harris Teeter or Walmart, making the cost per serving land around $4–6 depending on produce quality that week. The stated 15 minutes is honest—zesting, juicing, and chopping take just that—but it is a same-night dish with no reheats, so plan to serve it right away or watch it weep. The real caveat is sourcing ripe, good mango and papaya: Charlotte grocers stock them year-round but quality varies sharply, and an underripe fruit will disappoint. If you shop January through March or live near a Walmart with a strong produce rotation, you'll have better luck; this is a pleasant, refreshing side for a warm weeknight, but not a dish to build a meal plan around unless tropical fruit is already on your list.
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