Authentic home cooking from Spain, with US measurements. 
Mango and Papaya Salmorejo
To switch up the classic salmorejo, I tried this recipe and it turned out amazing! Plus, it’s super quick and easy to make—perfect as a cold appetizer!
Mango and Papaya Salmorejo
To switch up the classic salmorejo, I tried this recipe and it turned out amazing! Plus, it’s super quick and easy to make—perfect as a cold appetizer!
Open in Cookpad AppSteps
- 1
Prepare all the ingredients. Remove the cores from the tomatoes, the pits from the papaya and mango, and peel them. Peel the garlic and remove the stem (I used half the garlic clove since it was large). Soak the bread in water.
- 2
Place the garlic, chopped tomatoes, mango, papaya, and soaked bread in a blender. Blend for 5 minutes on medium speed, then 2-3 minutes on high. Add salt and the juice of half a lemon. Slowly drizzle in the olive oil while blending. Blend for several more minutes until smooth and creamy. Check the texture and blend longer if needed.
- 3
Serve with a little chopped papaya (or mango, or whatever you like) and a drizzle of olive oil. Enjoy! Delicious!
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