Ensaladang mangga is a Filipino mango salad made with firm mangoes, tomatoes, red onion, and sautéed shrimp paste.
Just toss everything together, and it's ready in 15 minutes.
It's sweet, tangy, and salty, and goes well with grilled or fried food.
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Ingredients You'll Need
Notes and Substitutions
- Mangoes: Use ripe mangoes that are still firm and easy to slice. Avoid very soft or stringy mangoes because they can turn mushy in the salad. If you don't want the salad too sweet, choose mangoes that are slightly underripe and a little tart.
- Sautéed shrimp paste: Use cooked sautéed shrimp paste, or bagoong alamang, not the raw pink kind. Brands vary in saltiness, so start with a small amount and add more to taste. Fish sauce also works as a substitute.
How to Make Ensaladang Mangga (Step-by-Step)
Step 1: Slice the mangoes
Peel the mangoes, then cut them into thin strips.
Step 2: Combine everything
Combine the mangoes, tomatoes, red onion, vinegar, sautéed shrimp paste, and a drizzle of olive oil in a bowl.
Step 3: Toss and taste
Gently toss everything together, then taste. Add salt and pepper as needed.
If the mangoes are too tart, add a little sugar or honey.
Top with cilantro, chives, or scallions, if you like.
Serve your ensaladang mangga with grilled or fried meat or seafood.
Enjoy it right away, or cover and refrigerate for up to one day.
Recipe FAQs
Yes, as long as they are still firm. Very soft or stringy mangoes can turn mushy when tossed with the other ingredients.
Fish sauce is the closest substitute. Start with a small amount, then taste and add more as needed.
Yes, but it is best when freshly made. You can slice the ingredients ahead and keep them covered in the refrigerator, then add the dressing and toss just before serving.
Keep it covered in the refrigerator and eat it within one day. The mangoes and tomatoes will soften and release more liquid the longer they sit.
What to Serve with Ensaladang Mangga
- Crispy fried whole fish: Whole fish fried until crisp.
- Inihaw na liempio: Marinated and grilled pork belly.
- Filipino pork barbecue: Grilled pork skewers with a sweet and savory marinade.
- Lechon kawali: Fried pork belly with crisp skin.
- Inihaw na isda: Seasoned or marinated grilled fish.
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📖 Recipe
Ensaladang Mangga (Mango Salad)
Ingredients
- 1 or 2 firm mangoes (about 2 cups) peeled and cut into thin strips
- 1 cup sliced tomatoes
- ¼ cup thinly sliced red onion
- 1 teaspoon vinegar
- 2 teaspoons sautéed shrimp paste (bagoong alamang)
- 1 teaspoon extra-virgin olive oil optional
- Salt and pepper to taste
Instructions
- Peel the mangoes and cut them into thin strips.
- Combine the mangoes, tomatoes, red onion, vinegar, sautéed shrimp paste, and a drizzle of olive oil in a bowl.
- Gently toss, then taste. Add salt and pepper as needed. If the mangoes are too tart, add a little sugar or honey.
- Serve right away, or cover and refrigerate for up to one day.
Notes
- Mangoes: Use ripe but firm mangoes that are not stringy. For a less sweet, more tart salad, use slightly underripe mangoes.
- Shrimp paste: Use cooked sautéed shrimp paste, not the raw pink kind. Substitute fish sauce, adding a little at a time.
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. 😊