Ensaladang Mangga (Mango Salad)
Filipino mango salad made with firm mangoes, tomatoes, red onion, and sautéed shrimp paste.
Servings 4
Calories 121kcal
Cost $4-$6
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.
Nutrition
Calories: 121kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 237mg | Potassium: 364mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1990IU | Vitamin C: 62mg | Calcium: 33mg | Iron: 1mg