Papaya Mayonnaise Dipping Sauce or Spread

"Yes, this is so versatile. It can be a dipping sauce for fried chicken nuggets, strips/or fingers, and especially for fried shrimp. It can also be a spread for a wonderful fish or shrimp sandwich and try it on "Sarasota's Blackened Chicken Sandwich with Papaya." It is absolutely wonderful. Or even a ham and cheese panini or roast turkey sandwich. You can use your imagination. I originally had this at a local fish shack in the keys, but was unable to get the recipe, but I found one online which is pretty close in flavor. At the workinginamerican web site. So I want to give credit. I added a few extra flavors."
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Ready In:
1 1/4 cups


  • 1 cup papaya, peeled and rough chopped (mango also makes a nice substitute)
  • 1 key lime, juiced (a regular store bought lime will work well)
  • 12 teaspoon lime zest
  • 2 tablespoons mayonnaise (no miracle whip)
  • 2 tablespoons sugar
  • 1 pinch red pepper flakes (more or less to taste)


  • Papaya -- Cut in half, remove the seeds, peel and rough chop.
  • Puree -- Put the papaya and the lime juice into a food processor and puree until smooth. You should end up with about 1 cup of puree.
  • Finish -- Add the puree to a small bowl along with the mayonnaise, sugar and red pepper flakes. Mix well and then cover and transfer to the refrigerator. Make sure that it is well chilled before serving. ENJOY!
  • Serve -- As I said, this can be a dip or a spread. NOTE: If you want it a bit lighter, sour cream or plain yogurt can be used instead or in combination with the mayo to make it not as heavy.

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<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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