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    Home » Appetizers and Sides

    Mango Salad (Ensaladang Mangga)

    Published: May 23, 2023 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    Mango salad, or "Ensaladang Mangga" in Filipino, is a refreshing 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.

    You may also enjoy other Filipino salads such as Eggplant Salad (Ensaladang Talong) or Salted Egg Salad (Ensaladang Itlog na Maalat).

    Mango Salad (Ensaladang Mangga) on a plate.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other appetizers and sides recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Mango Salad (Ensaladang Mangga).
    Salt and pepper are not in the picture.

    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.

    Cutting mangoes into thin 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.

    Mango Salad (Ensaladang Mangga) ingredients in a bowl.

    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.

    Mango Salad (Ensaladang Mangga) in a bowl.

    Serve alongside fried or grilled meats and seafood for a delicious combination of flavors.

    Mango salad with fried fish

    Frequently asked questions

    Can I make green mango salad ahead of time?

    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.

    Can I use ripe mangoes instead of green mangoes in the salad?

    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.

    Other appetizers and sides recipes you may like

    • Salted Egg Salad in a bowl
      Salted Egg Salad (Ensaladang Itlog na Maalat)
    • lumpiang sariwa on a plate
      Lumpiang Sariwa (Fresh Spring Rolls)
    • Simple avocado toast
      How to Make Avocado Toast (8 Ways)
    • Ensaladang talong served in a bowl
      Ensaladang Talong (Filipino Eggplant Salad)

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Mango salad in a bowl

    Mango Salad (Ensaladang Mangga)

    Made with firm mangoes, tomatoes, and umami-rich sautéed shrimp paste, this refreshing salad perfectly complements grilled or fried dishes.
    No ratings yet
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Servings: 4
    Author: Nora Rey
    Cost: $4-$6

    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.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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