Ensaladang Mangga (Green Mango Salad)

On the table in 15 minutes this Ensaladang Mangga Green Mango Salad is both fresh and very flavorful. It’s great to serve with grilled or fried dishes especially pork or fish.

The traditional version of this salad normally has diced green mango, tomato and wedges of salted egg. It’s then mixed with some bagoong and calamansi juice. In this version, we have all those components. We are just going to add more greens (using watercress) and a touch of creaminess to it with some mayonnaise.

Instead of salted egg wedges, the egg is frozen and then grated on the salad. Let’s make it!

What Ingredients Do You Need For The Salad?

These are the ingredients you need to make Ensaladang Mangga Green Mango Salad.

• Green Mango (Mangga) – this is an unripe mango that is super tart and more firm. It’s great to use in salads for that extra crunch and freshness. You can find these at Seafood City, Island Pacific, 99 Ranch and small mom and pop shops that specialize in Filipino or Thai food. In this recipe they are going to be sliced off the bone and then the skin peeled. The mango cheeks are then sliced thin.
• Watercress – is a green leaf that is related to the mustard and wasabi plant. When eaten raw it has a slightly bitter and peppery taste, which is why we don’t add any pepper to the dressing. They can be bought at many big grocery store chains.
• Cherry Tomatoes – Go for the ones with a variety of colors. In this salad I cut them in disks, wedges and in half depending on the size.
• Salted Egg (Itlog Na Maalat) – The Filipino version, which we are using in this salad is traditionally made with duck eggs. When you cut them in half you can see some natural fat (oils) oozing out. For this salad they are going to be frozen and then grated on the serving dish and as a topping for the salty seasoning. You can find these at Seafood City, Island Pacific, 99 Ranch and small mom and pop shops that specialize in Filipino food. Or even attempt to make your own.
• Pickled Onions – are easy to make in an hour. Slice a red onion or shallot thinly and cover with vinegar. Within the hour they will soften and turn a light pink. They keep forever in the fridge, but really don’t last that long.
• Chives – In this recipe they are used both in the salad and in the dressing for a light fresh onion flavor.

How Do You Make Ensaladang Mangga Green Mango Salad?

First find a large salad dish or plate and grate half the Itlog Na Maalat (salted egg) all over. This acts as a seasoning for the watercress, which you are going to add on top it.

Next add on the sliced tomatoes and mangoes on the watercress. Finish with the pickled onions and chives and grate the rest of the salted egg on top.

How to Make the Creamy Bagoong Calamansi Dressing

The Ensaladang Mangga Green Mango Salad is served with a creamy bagoong calamansi dressing. For this dressing you are going to need the following ingredients.

• Mayonnaise – you can use either regular or vegan.
• Bagoong – this is a fermented shrimp paste from the Philippines. It’s funky, salty and full of umami.
• Calamansi juice – the Filipino citrus. You can buy bottles of it online or in person at Filipino Grocery Stores.
• Coconut vinegar – Made from the sap of coconut tree flowers, it has a milder vinegar taste then the regular. It’s worth trying and seeking out.
• Maple Syrup – it’s not in the photo, but a last minute edition. As it is quite salty and tart a small touch of maple syrup balances everything out.
• Chives – for a little onion freshness.

To make the dressing mix everything in a bowl and then transfer to a salad dressing server.

How To Serve The Ensaladang Mangga Green Mango Salad

It’s best to eat on the same day with the creamy Bagoong Calamansi Dressing, but served on the side.

It will go great along side some Filipino BBQ, Adobo Sliders, and even these Tacos. You can even round it out with some Malamig na Melon and Mango Royale Popsicles.

Frequently Asked Questions

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