Ensaladang Mangga is a refreshing mango salad made with firm mangoes and tomatoes, with umami-rich sautéed shrimp paste. This classic salad perfectly complements grilled or fried dishes, creating a delicious balance of sweet, sour, and savory flavors.
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Ingredients you'll need
Notes and substitutions
- Mangoes: You can use tart green carabao mangoes or Indian mangoes in the Philippines. If you are in the US, look for the firm Keitt or Haden mango variety.
- Sautéed shrimp paste: An umami-rich condiment made with fermented shrimp. Be sure to use the cooked, sautéed shrimp paste, not the raw/pink variety. You can use fish sauce as a substitute.
How to make this recipe
Cut the mangoes into thin, long strips.
Combine mangoes, tomatoes, and red onion in a bowl. Add vinegar, sautéed shrimp paste, a drizzle of extra-virgin olive oil, and some salt and pepper to taste.
Gently toss them together. If the mangoes aren't sweet, you can add honey or sugar to balance the flavors and add a touch of sweetness.
Adjust the amount according to your taste. Garnish with fresh cilantro, chives, or scallions.
Serve your Ensaladang Mangga alongside fried or grilled meats and seafood for a delicious combination of flavors.
Recipe FAQs
Yes, you can make it ahead of time by preparing the ingredients in advance and storing them separately. Combine the ingredients and dress the salad just before serving for the freshest taste and texture.
While green mangoes are traditionally used in green mango salad for their tangy and crisp flavor, you can use ripe mangoes as a substitute if desired. Ripe mangoes will provide a sweeter and softer taste to the salad, altering its overall flavor profile.
What to serve with Ensaladang Mangga
- Crispy Fried Whole Fish: Whole fish seasoned and fried to a golden crisp.
- Inihaw na Liempio: Grilled pork belly marinated in soy sauce, calamansi, and ketchup.
- Filipino Barbecue: Grilled skewered pieces of pork marinated in a savory-sweet sauce.
- Lechon Kawali: Deep-fried or air-fried pork belly with crackling skin and tender meat that has been previously boiled.
- Inihaw na Isda: Marinated or seasoned fish, typically grilled over charcoal.
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📖 Recipe
Ensaladang Mangga Recipe
Ingredients
- 1 or 2 firm mangoes (about 2 cups) peeled and julienned/shredded (see note)
- 1 cup sliced tomatoes
- ¼ cup thinly sliced red onion
- 1 teaspoon vinegar
- 2 teaspoons sautéed shrimp paste (bagoong alamang) (see note)
- 1 teaspoon extra-virgin olive oil optional
- Salt and pepper to taste
- Garnish (cilantro, chives, or scallions) optional
Instructions
- Combine mangoes, tomatoes, and red onion in a bowl.
- Add vinegar, sautéed shrimp paste, a drizzle of extra-virgin olive oil, and some salt and pepper to taste.
- Gently toss them together. If the mangoes aren't sweet, you can add honey or sugar to balance the flavors and add a touch of sweetness. Adjust the amount according to your taste.
- Garnish with fresh cilantro, chives, or scallions.
Notes
- Mangoes: You can use tart green carabao mangoes or Indian mangoes in the Philippines. If you are in the US, look for the firm Keitt or Haden mango variety.
- Sautéed shrimp paste: An umami-rich condiment made with fermented shrimp. Be sure to use the cooked, sautéed shrimp paste, not the raw/pink variety. You can use fish sauce as a substitute.
Linda says
This is a very nice recipe. Thank you so much.
Nora Rey says
You're very welcome! I'm glad that you liked the recipe. 😊