No-Cook Summer Mango and Green Papaya Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and crisp no-cook salad featuring ripe mango and green papaya with a tangy, umami-rich dressing inspired by Southeast Asian flavors. This vietnamese-inspired no cook ready in about 15 minutes pairs large, peeled and julienned ripe mango, small, peeled and shredded green papaya, medium, peeled and shredded carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Vietnamese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 large peeled and julienned ripe mango, 1 small peeled and shredded green papaya, 1 medium peeled and shredded carrot, and 10 halved cherry tomatoes.
  2. Step 2: Add 1/4 cup roughly chopped fresh cilantro leaves and 1/4 cup roughly chopped fresh mint leaves to the bowl, tossing gently to combine the fresh herbs with the fruit and vegetables.
  3. Step 3: In a separate small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 minced garlic clove until the sugar dissolves and the dressing is balanced with a tangy, salty, and sweet flavor.
  4. Step 4: Pour the dressing over the salad ingredients, then toss everything thoroughly to coat each piece evenly and allow flavors to meld for 5 minutes.
  5. Step 5: Just before serving, sprinkle 1/4 cup chopped roasted peanuts and 1 small thinly sliced red chili (if using) over the top for crunch and a hint of heat.

Equipment for this recipe

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Frequently asked questions

How long does No-Cook Summer Mango and Green Papaya Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Cook Summer Mango and Green Papaya Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.

Can I substitute ingredients in No-Cook Summer Mango and Green Papaya Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Cook Summer Mango and Green Papaya Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Cook Summer Mango and Green Papaya Salad?

Vietnamese no cook like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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