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Mango salad in a bowl.
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Ensaladang Mangga Recipe

Made with firm mangoes, tomatoes, and umami-rich sautéed shrimp paste, this refreshing salad perfectly complements grilled or fried dishes.
Course Salad, Side Dish
Cuisine Asian, Filipino
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 121kcal
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.

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