A vibrant, tangy, and savory Filipino-style salad with salted egg and ripe mangoes—perfect as a side dish or appetizer for grilled or fried dishes.
Ingredients Tips:
• Use semi-ripe mangoes for a balance of sweetness and tartness.
• Choose firm tomatoes to prevent sogginess.
• You can use lemon or lime as a substitute for calamansi.
• Thai fish sauce gives extra umami flavor, but you can use local patis (fish sauce) if preferred.
• Add more chili flakes if you want it spicier.
Serving Tips:
• Best paired with grilled pork, fried fish, or crispy chicken.
• Serve cold for a more refreshing experience.
• Can be made an hour ahead—just add the dressing before serving to keep vegetables crisp.
Salted Mango Salad
Avibrant, tangy, and savory Filipino-style salad with salted egg and ripemangoes—perfect as a side dish or appetizer for grilled or fried dishes.
Ingredients
Ingredients
- 2 pcs ripe mangoes sliced
- 3 pcs large tomatoes sliced
- 1 pc green pepper siling haba, sliced thin
- 2 medium onions sliced
- 1 medium cucumber sliced
- 3 stalks green onion leaves chopped
- 2 pcs salted eggs peeled and chopped
Dressing:
- 3 tbsp fish sauce
- 3 tbsp Thai fish sauce
- ½ tsp red chili flakes
- 2 pcs calamansi or 1 tbsp lemon juice
- 1 tsp sugar
- ½ tsp ground black pepper
Instructions
Prepare the Vegetables and Mango:
- Slice mangoes, tomatoes, green pepper, onions, cucumber, and green onions.
- Peel and chop the salted eggs.
Mix the Dressing:
- In a small bowl, combine fish sauce, chili flakes, calamansi juice, sugar, and pepper.
- Stir well until sugar dissolves.
Assemble the Salad:
- In a large bowl, combine all sliced ingredients and salted eggs.
- Pour the dressing over and toss gently until evenly coated.
- Chill for 10 minutes before serving for better flavor.
