Green mango salad

Green mango salad

Ensaladang mangga

By
From
7000 Islands
Serves
4
Photographer
Jana Liebenstein

Filipinos’ lust for mango begins early when the fruit is still green and sour. They peel, then dip it in salt as a favourite snack, or toss it in shrimp paste for this crunchy side dish that goes a treat with grilled meat and fried fish. Ensaladang mangga also shares the same salty-sour appeal as Thai and Vietnamese green mango salads. While locals are generous with shrimp paste, it can be intense for the uninitiated, so a starting point is offered here.

Ingredients

Quantity Ingredient
1 green mango, peeled, stone removed and flesh cut into julienne
1/2 red onion, thinly sliced
8 cherry tomatoes, quartered
1 long green chilli, seeded and finely chopped
1 red bird’s-eye chilli, finely chopped
2 teaspoons see method for ingredients, plus extra to taste
1/4 bunch coriander, stems finely chopped and leaves picked, (optional)

Method

  1. Place the mango, onion, tomato, chilli and shrimp paste in a bowl and toss well to combine. Add extra shrimp paste, to taste, if desired. Scatter with coriander, if using.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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