Philippine Mango with Tomato Salad is a light and refreshing side dish that works perfectly with barbecued meat or fish. A mouthwatering mix of juicy mangoes and plump tomatoes onions, cilantro, and mangoes mixed with an Asian-inspired vinaigrette dressing. It’s an entire party within your mouth!
- Tips and tricks to help you
- Filipino Mango and Tomato Salad
There are some salads I like to cook all year round like the enslaving piping, grilled eggplant and salted egg salad and the tomato avocado dish. Every version is created with various combinations of vegetables, fruits, and dressings, creating an entirely new type of deliciousness.
They are one of my favourite food items to prepare for potlucks and barbecues or any other occasion where I’m looking for a refreshing taste, and they always do the trick! Filipino fruit and tomato salad, however, is my absolute favourite of all.
The juicy mangoes, the juicy tomatoes, the spicy onions, the aroma of freshly cut cilantro and the tasty and sweet salad dressing are a single bowl that is full of amazing textures and flavours.
It’s delicious and refreshing It’s also easy to make affordable, nutritious, budget-friendly and delicious!
- To get the most flavour, you should use fresh, firm mangoes.
- Aren’t you an avid fan of cilantro? Try substituting green onions.
- I prefer to deem the tomato in order to keep it from dripping on the salad.
I typically serve this mango salsa as an accompaniment to grilled or fried meats and fish, however, it’s so good that I could eat it straight up using an ice cube. Or a shovel, going from the bites I take.
- One large, firm but ripe mango Peeled and cut into juliennes
- 1 . Large Roma tomato Seeded and diced
- Half small, red onion peeled and chopped
- 1/4 bunch of cilantro that is stemmed and finely chopped
- 1/4 cup vinegar
- 3 tablespoons of fish sauce
- 1 teaspoon oil from canola
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground pepper
- A bowl is used to mix the vinegar with fish sauce and oil. Add pepper and sugar. Mix until well blended.
- Within a bowl mix mangoes with tomatoes, mangoes as well as red onions and cilantro.
- Dress with vinaigrette and drizzle on dressing, then stir gently to combine.
- Refrigerate and cover for approximately 10 minutes so that flavours mix.
It’s no surprise that the mango has been named the Philippines the country’s national fruit. Most people in the Philippines had the mango tree in their backyard or in their neighbourhood.’
In both of the cities I lived in during my time on the island of Marinduque, there was at the very least one mango tree in our back yard that produced plentiful and abundant mango fruit in the summer!
I can recall harvesting these fruits myself, but thankfully that I didn’t have to climb a massive tree, but by making use of a bamboo pole, with a scythe in the middle and a basket that was attached to it to hold the fruit that was cut by the branches. We would pick small pieces of mangoes for lunch. snack!
I have many wonderful memories that remind me of this as a part of my growing up. The island life was the most enjoyable!
Although we love eating ripe mangoes for their juicy and sweetness, the Filipinos (especially Filipino pregnant women!) are also awestruck by the tart, green unripe mangoes.
Take a stroll around the street corners of Metro Manila or anywhere in the Philippines and you’ll find street vendors selling slices of green mangoes, along with bagoong sauce served to accompany them.
It’s the salty tart flavours that people seek out when they have Mangga in Bagoong! It’s delicious and I’m looking forward to this snack from the Philippines even as I type!
It could seem like a strange mixture at first glance. slices of green, fruity or mangoes that are ripe, eaten or dipped in bagoong (fermented shrimp paste or anchovy).
I’m sure you’ll think this is odd. Once you’ve tried it you’ll feel a flavour explosion in your mouth. The sweet and tart flavours from the mangoes contrast beautifully with the salty, fermented shrimp paste!! It’s crazy good!
This street food may be the source of the mango salad that is locally known as enslaving mango, which is a popular dish to serve with a side of rice in the Philippines particularly during summer months and grilling seasons when mangoes are abundant at the time of the season!
What are the ingredients you’ll need for this tasty Mango salad? There isn’t much, and the ingredients are readily available. It is possible to purchase this sauteed paste of shrimp (bagoong alamang) at any Asian shop that stocks Filipino products (this is highly recommended due to the authentic taste!) or you can even make the Thai or another Southeast Asian version of shrimp paste. It is true that shrimp paste is a very well-known food item throughout Southeast Asia!
If you’re not ready for it, you can choose to leave out this shrimp sauce. It can be served as a side dish and not mix it into the salad.
Deed the tomato to prevent it from dripping on the salad.
Calories: 68kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 1062mg, Potassium: 187mg, Fiber: 1g, Sugar: 12g, Vitamin A: 725IU, Vitamin C: 22mg, Calcium: 18mg, Iron: 1mg“This website offers approximate nutritional information to facilitate your use and as a service only. Information on nutrition is mainly gathered through data from the USDA Food Composition Database, whenever it is available, or other calculators online.”