Filipino Mango and Tomato Salad is a light and reviving side dish that matches well with barbecued meat or fish. A scrumptious mixture of succulent mangoes, stout tomatoes, onions, and cilantro threw in an Asian-style vinaigrette dressing; it resembles a party in your mouth!
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- Helpful tips
- Filipino Mango and Tomato Salad
I have a few salads I like to make year-round, such as ensaladang piano, grilled eggplant and salted egg salad, and tomato avocado salad. Every version is made with different combinations of fruits, vegetables, and dressings, making each a whole new kind of delicious.
They are my top side dishes to make for BBQs, potlucks, and just about any meal I want a fresh flavor, and they always hit the spot! Filipino mango and tomato salad, however, is my favorite of the lot.
The crisp mangoes, the plump tomatoes, the pungent onions, the scent of fresh cilantro, the sweet and savory dressing all come together into one large bowl of awesome flavors and textures.
It’s refreshing and delicious, plus easy to make, budget-friendly, and nutritious to boot!
- For best texture, use ripe but firm mangoes.
- Not a fan of cilantro? Swap with green onions.
- I like to deseed the tomato to keep it from watering down the salad.
I usually serve this mango salsa as accompaniment for grilled/fried meat and seafood, but it’s so good, I can eat it straight up with a spoon. Or a shovel, judging by the mouthfuls I take.
Combine mango, onion, and tomato in a bowl.
Pour calamansi or lime juice and then add shrimp paste.
Toss until all the ingredients are well blended.
Top with more shrimp paste if desired.
Serve with with your favorite fried or grilled food.
Share and enjoy!
Filipino Mango and Tomato Salad
- 1 large ripe but firm mango, peeled and julienned
- 1 large Roma tomato, seeded and diced
- 1/2 small red onion, peeled and diced
- 1/4 bunch cilantro, stemmed and coarsely chopped
- 1/4 cup vinegar
- 3 tablespoons fish sauce
- 1 teaspoon canola oil
- 1 tablespoon sugar
- 1/4 teaspoon freshly-ground pepper
In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together until well blended.
In a bowl, combine mangoes, tomatoes, red onions, and cilantro.
Drizzle with vinaigrette dressing and toss gently to combine.
Cover and refrigerate for about 10 minutes to allow flavors to meld.