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.

Ensaladang Mangga (Green Mango Salad) ingredients.  Photo of watercress, green mango, tomatos in a box, chives, pickled onions, and salted egg, itlog na maalat.
  • 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.

Step by step instructions on how to build the Ensaladang Mangga Green Mango Salad.

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.

Ensaladang Mangga Green Mango Salad in a bowl with a fork and spoon.  Salad dressing on the side in a glass.

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.

Ingredients for dressing.  Jar of mayonnaise, bottle of calamasi, jar of bagoon, bottle of coconut vinegar.
  • 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.

Creamy bagoong calamansi dressing in a bowl with a silver spoon inside.

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.

Ensaladang Mangga Green Mango Salad with dressing up close.

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

What can you replace Green Mango with?

If you can’t find Green Mango, a regular but firm mango can be used instead.  Try to look for one that is not ripe yet.

Can Coconut Vinegar be subbed?

The Coconut Vinegar can be replaced with Apple Cider Vinegar. It has the same flavor profile.

What do I do if I can’t find calamansi juice?

Calamansi juice can be replaced with lemon juice, but I would not recommend lime in this salad. It’s too bitter and will compete with the watercress.

I can’t find bagoong or Itlong Na Maalat. Can I still make this salad?

Bagoong is not replaceable. However in a pinch you can use salt instead. The same with the itlog na maalat.

Where can I find Filipino Groceries?

Seafood City
Island Pacific
Sarap Now
99 Ranch

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Filipino Thanksgiving Stuffing.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

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.
Prep Time: 15 minutes
Cook Time: 0 minutes
Course: Salad, Side Dish
Cuisine: Filipino
Servings: 4 Servings

Ingredients

Salad Ingredients

  • 1 Itlog Na Maalat – Cut in Half and Frozen
  • 4 Cups Fresh Watercress
  • 1 Green Mango – Peeled and Sliced
  • 1 Cup Cherry Tomatoes – Sliced
  • 1/4 Cup Pickled Onions
  • 1 Teaspoon Diced Chives

Salad Dressing Ingredients

  • 1/2 Cup Mayonnaise
  • 2 Tablespoons Calamansi Juice
  • 1 Tablespoons Coconut Vinegar
  • 1 Teaspoon Bagoong
  • 1 Teaspoon Maple Syrup
  • 1 Teaspoon Diced Chives

Instructions

Make the Salad

  • In a large Salad Bowl grate half of the Itlog Na Maalat all over.
  • Top with the fresh watercress.
  • Add the sliced mango and tomato on the top along with the pickled onions.
  • Finish with the chives and grate the rest of the Itlog Na Maalat on the top of the salad.

Make the Dressing

  • Mix all the ingredients in a bowl. Transfer to a Salad Dressing server.
  • Serve the salad with the dressing on the side.

Notes

FAQ
  • If you can’t find Green Mango, a regular but firm mango can be used instead.  Try to look for one that is not ripe yet.
  • The Coconut Vinegar can be replaced with Apple Cider Vinegar.  It has the same flavor profile.
  • Calamansi juice can be replaced with lemon juice, but I would not recommend lime.  It’s too bitter and will compete with the watercress.
  • Bagoong is not replaceable.  However in a pinch you can use salt instead.  The same with the itlog na maalat. 
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
Ensaladang Mangga Green Mango Salad with dressing up close.