Pinoy-Style Green Mango and Tomato Salad (Ensaladang Mangga at Kamatis)

 

Pinoy-Style Green Mango and Tomato Salad (Ensaladang Mangga at Kamatis)

This is a classic Filipino side dish (ensalada) that offers a sharp, clean, and savory contrast to many main courses. The "Pinoy taste" is traditionally achieved through the specific use of bagoong alamang (fermented shrimp paste).

Equipment and Time

• Prep time: 15–20 minutes
• Yields: 2–3 servings
• Equipment: Medium mixing bowl, cutting board, knife, measuring spoons.

Ingredients

• Main Produce:
• 2 medium green (unripe) mangoes (Must be firm and sour).
• 3 medium ripe red tomatoes.
• 1 medium red onion (or white onion if red is unavailable).
• (Optional) 1–2 pieces siling labuyo (bird’s eye chili) or 1 large siling haba (green finger chili), finely minced.
• Pinoy Umami Dressing:
• 2–3 tablespoons bagoong alamang (sautéed shrimp paste). The sautéed variety is essential.
• 1 tablespoon vinegar (cane vinegar or apple cider vinegar).
• ½ tablespoon sugar (white or brown, to balance the salt and acidity).
• A pinch of ground black pepper.
• (Alternative Dressing - Bagoong substitute): If you do not consume bagoong, you can replace the dressing with:
• 3 tablespoons fish sauce (patis)
• 2 tablespoons calamansi juice (or lemon)
• 1 tablespoon sugar
• Pepper to taste

Instructions

1. Prepare the Produce

• The Mangoes: Carefully peel the skin off the green mangoes. Wash the peeled flesh. Grate the mangoes using the large holes of a grater to create thick shreds. Alternatively, julienne them into thin matchsticks.
• The Tomatoes: Wash the tomatoes. Remove the stems and cores. Cut them into half or small wedges. (Note: Leaving the seeds in is typical for the Pinoy texture).
• The Onion: Peel the onion. Cut it in half and then slice it thinly (into half-moons).
• The Chili (If using): Wash the chili, remove the stem, and mince it very finely. Wash your hands thoroughly after handling chilies.

2. Assemble the Salad Base

• In a large mixing bowl, combine the grated/julienned green mango, sliced tomatoes, sliced onions, and minced chili (if using). Gently toss the ingredients together.

3. Mix the Dressing

• In a separate small bowl, combine the bagoong alamang, vinegar, sugar, and black pepper.
• Whisk or stir vigorously until the sugar is dissolved and the bagoong is fully incorporated into the liquid, creating a smooth, savory dressing. Taste and adjust—it should be a perfect balance of salty, sour, and slightly sweet.

4. Dress and Serve

• Pour the prepared dressing over the salad base in the large mixing bowl.
• Use two forks to toss the salad thoroughly, ensuring all the ingredients are evenly coated in the dressing.
• The salad is ready to be served. It is best enjoyed immediately for maximum freshness and crunch.