This Filipino ensaladang mangga combines sweet ripe and tart green mangoes with calamansi and sautéed shrimp paste. The bold and tangy flavor pairs perfectly with grilled seafood.
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If you love bold, vibrant flavors like I do, then you’re going to want to try this ensaladang mangga recipe. It’s one of my favorite Filipino side dishes because it strikes the perfect balance between sweet, sour, and savory. The recipe creates a flavor combo that reminds me of big family gatherings and backyard grilling.
I grew up eating this mango salad alongside other favorites like pancit bihon and lumpia at an annual summer picnic that a local Filipino American club hosted. I love how the sweet shrimp paste cuts through the tartness of the mango and calamansi. It’s a flavor you can’t quite find anywhere else.
Whether you’re hosting a summer cookout or just want to bring a taste of the Philippines to your dinner table, this recipe is a must-try. It’s easy to make, uses just a handful of ingredients, and enhances any grilled meal. Trust me, once you try it, you’ll want to make it again and again.
Ingredients
- Ripe mango – Adds natural sweetness and a soft texture to balance the tartness of the green mango.
- Green mango – Provides a tangy, crisp contrast that gives the salad its signature zing.
- Chopped tomatoes – Add juiciness and freshness that lightens the overall flavor.
- Finely chopped red onion – Brings a sharp, savory bite that complements the sweet and sour notes.
- Freshly squeezed calamansi – Enhances the tangy flavor with a distinctly Filipino citrus kick.
- Sweet sautéed shrimp paste (Ginisang Bagoong) – Adds umami richness and depth that ties all the ingredients together.
- Freshly chopped parsley or cilantro (garnish) – Provides a burst of color and a touch of herbal freshness to finish the dish.
Scroll down to the recipe card for quantities used.
Instructions
Thoroughly wash mangoes, remove any residue and mango sap, then pat them dry with paper towels.
Slice through the ripe mango peel and pulp while avoiding cutting through the seed. Scoop out the flesh from the peel and cut into bite-sized cubes
Peel the green mango with a peeler, slice, and dice the flesh.
Combine the calamansi juice and sautéed shrimp paste.
Add mangoes, tomatoes, red onions, and the sautéed shrimp paste mixture to a medium bowl. Toss to combine.
Sprinkle with parsley (or cilantro, if using) and serve with your favorite grilled seafood, chicken, or meat.
Hint: Taste the shrimp paste before adding it. Some brands are saltier or stronger than others, so adjust the amount based on your preference.
Variations
Here are some easy ways to customize this Filipino mango salad recipe:
- Add chopped cucumber for extra crunch and a refreshing twist.
- Use spicy sautéed shrimp paste if you like a bit of heat.
- Swap calamansi with lemon or lime juice if you don’t have access to Filipino limes.
- Top with crushed chicharon (pork rinds) for added texture and savory flavor.
- Mix in grilled eggplant or okra to turn it into a more veggie-packed side.
- Add a drizzle of honey to mellow out the sourness if the mangoes are too tart.
- Omit the shrimp paste or substitute it with a plant-based alternative like miso for that umami touch for vegetarian.
Tips
Top tip: Use just-ripe mangoes that are firm but sweet and green mangoes that are tart and crisp to create the perfect balance of flavors and textures.
- Chill the mangoes before slicing for a refreshing, crisp salad.
- Cut the mangoes into small chunks for easier mixing and eating.
- Soak red onions in cold water for a few minutes to reduce sharpness.
- Start with a small amount of shrimp paste, then adjust to taste.
- Serve immediately after mixing to keep the ingredients fresh and vibrant.
- Use a non-metallic bowl to prevent the citrus juice from reacting and altering the taste.
Serving suggestions
Ensaladang mangga is best served as a side dish to grilled meats or seafood. It pairs beautifully with Filipino favorites like inihaw na baboy (grilled pork), daing na bangus (fried milkfish), or inihaw na pusit (grilled squid). The tangy, sweet, and salty flavors cut through the richness of grilled dishes, making it a refreshing contrast that brings balance to heavier meals.
For a well-rounded meal, try serving it alongside my grilled shrimp skewers or BBQ boneless chicken thighs. The light, citrusy mango salad complements the smoky, savory flavor of the grilled shrimp perfectly. It also adds a zesty kick to juicy grilled chicken, making every bite more exciting and flavorful.
Storage
It's best to consume fresh, but if you have leftovers, you can store the ensaladang mangga in an airtight container in the refrigerator for up to 2 days. The mangoes and tomatoes will start to release more liquid over time, so give the salad a quick stir before serving again. If the salad seems too watery after storing, you can drain off a bit of the excess liquid and add a splash of fresh calamansi juice before serving.
FAQs
It's best to use a mix of ripe and green mangoes to balance sweetness and tartness. Using only ripe mangoes will make the salad too sweet and lose its signature tang.
You can use fresh lime or lemon juice as they offer a similar citrusy brightness. However, the flavor won't be the same.
Yes, you can replace shrimp paste with fermented soybean paste (like miso) or a vegan bagoong alternative to keep the umami flavor without using seafood.
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Recipe
Ensalandang Mangga
Ingredients
- 1 large ripe mango
- 1 medium green mango
- 2 medium chopped tomatoes about ½ cup
- 1 small red onion finely chopped
- 1 tablespoon calamansi juice or lime juice
- 1 tablespoon sweet sautéed shrimp paste Ginisang Bagoong
GARNISH:
- freshly chopped parsley or cilantro if preferred
Instructions
Prepare the salad:
- Thoroughly wash mangoes, remove any residue and mango sap, then pat them dry with paper towels.
- Slice through the ripe mango peel and pulp while avoiding cutting through the seed. Cut the pulp into bite-sized cubes and scoop out the flesh from the peel.
- Peel the green mango with a peeler, slice and dice the flesh.
- Combine the deseeded calamansi juice and sautéed shrimp paste.
Assemble the salad:
- In a medium bowl, place mangoes, tomatoes, red onions, and the sautéed shrimp paste mixture. Toss to completely combine the mixture with the remaining ingredients.
- Sprinkle with parsley (or cilantro, if using) and serve with your favorite grilled seafood, chicken, or meat.
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