Ensaladang Mangga (Green Mango Salad)

Living in Bataan, we had this massive mango tree in our backyard that would drop dozens of green mangoes every season. My Lola Norma would send me out with a basket, and I'd come back with more bruised knees than mangoes. She taught me that the best ones for salad were the really sour, crunchy ones that made your face scrunch up.

This Ensaladang Mangga brings back all those childhood memories. It's my take on her classic recipe but with a few modern twists. I've added watercress for extra bite and a creamy bagoong dressing that's absolutely addictive. The whole thing comes together in just 15 minutes.

Once you try that perfect balance of tart mango, salty egg, and tangy dressing, you'll understand why this simple salad has been a Filipino favorite for generations.

Why You'll Love This Recipe

This vibrant Filipino salad brings together the perfect balance of tart green mango, peppery watercress, and creamy umami-rich dressing that will awaken your taste buds. It's incredibly refreshing on hot days and takes just 15 minutes to assemble. The combination of textures from crispy mango, tender greens, and grated salted egg creates an unforgettable eating experience.

Plus, it's the ideal palate cleanser alongside rich grilled meats or fried dishes, making it a versatile side that complements any Filipino feast.

Ingredients

For the Salad:

• 2 large green mangoes, peeled and julienned
• 4 cups fresh watercress, stems trimmed
• 1 cup cherry tomatoes (mixed colors), halved or quartered
• 2 salted eggs (itlog na maalat), frozen for 2 hours
• ½ cup pickled red onions, thinly sliced
• 2 tablespoons fresh chives, chopped

For the Creamy Bagoong Dressing:

• ⅓ cup mayonnaise
• 2 tablespoons bagoong (fermented shrimp paste)
• 3 tablespoons calamansi juice
• 1 tablespoon coconut vinegar
• 1 teaspoon maple syrup
• 1 tablespoon fresh chives, finely chopped

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Green mango provides the signature tartness and crunch that defines this salad, while watercress adds a peppery bite that perfectly complements the fruit's sweetness.

Salted eggs contribute essential umami and richness, and the bagoong dressing ties everything together with its complex fermented flavors. The mayonnaise mellows the intensity while calamansi juice brightens the entire dish.

Equipment

• Large serving platter or bowl - provides ample space for layering ingredients attractively
• Box grater or microplane - essential for grating the frozen salted eggs evenly
• Sharp knife - needed for precise julienning of mangoes and slicing tomatoes
• Small mixing bowl - for combining dressing ingredients thoroughly
• Whisk or small spoon - to emulsify the dressing properly

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How To Make

1. Remove the salted eggs from the freezer and let them sit for 2-3 minutes to slightly soften for easier grating. Using a box grater, grate half of one salted egg directly over your serving platter, creating an even layer across the bottom. This acts as a flavorful seasoning base for the greens.
2. Arrange the watercress over the grated salted egg, spreading it evenly to create a lush green foundation. The watercress will absorb some of the egg's saltiness, balancing its natural peppery flavor.
3. Artfully arrange the julienned green mango and cherry tomato pieces over the watercress. Try to distribute colors evenly for visual appeal, mixing the bright orange mango strips with the red and yellow tomatoes.
4. Scatter the pickled onions throughout the salad, ensuring they're evenly distributed. Their tangy flavor will provide bright notes throughout each bite.
5. Sprinkle the chopped chives over the entire salad, then grate the remaining salted egg on top as a finishing touch. This final layer adds richness and visual appeal.
6. In a small bowl, whisk together the mayonnaise, bagoong, calamansi juice, coconut vinegar, and maple syrup until smooth and well combined. The mixture should be creamy but pourable.
7. Fold in the finely chopped chives to the dressing, then taste and adjust seasoning if needed. Transfer the dressing to a small serving bowl or squeeze bottle for easy drizzling.
8. Serve the salad immediately with the dressing on the side, allowing guests to add as much or as little as they prefer. The salad is best enjoyed fresh to maintain the crispness of the mango and watercress.

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Tips from Lola's Kitchen

• Freeze salted eggs for at least 2 hours before grating - this prevents them from crumbling and gives you perfect, fine shreds
• Choose mangoes that are completely green and very firm - any yellow spots indicate ripeness and will be too sweet
• Wash watercress thoroughly and dry completely to prevent a watery salad
• Make pickled onions ahead of time - they get better after sitting in vinegar for a few hours
• Chill your serving platter in the refrigerator for 30 minutes before assembling for an extra refreshing salad
• Don't dress the salad until serving time to maintain maximum crispness

Substitutions

• No green mango: Use green papaya, jicama, or even tart green apples for similar crunch and tartness
• No watercress: Substitute with arugula, baby spinach, or mixed Asian greens
• No bagoong: Use fish sauce mixed with anchovy paste, or substitute with miso paste for vegetarian option
• No calamansi: Replace with equal parts lime juice and lemon juice, or use pure lime juice
• No coconut vinegar: Regular white vinegar or rice vinegar work well
• No salted egg: Use hard-boiled eggs with extra salt, or crumbled feta cheese
• Vegan option: Replace salted eggs with seasoned nutritional yeast and use vegan mayonnaise

Troubleshooting

• Salad tastes too salty: Add more fresh greens or dilute dressing with extra calamansi juice
• Mango too hard to julienne: Let it sit at room temperature for 15 minutes, or use a mandoline slicer
• Watercress too bitter: Soak in ice water for 10 minutes, then drain and dry thoroughly
• Dressing too thick: Thin with additional calamansi juice or vinegar, one teaspoon at a time
• Can't grate salted egg: Make sure it's frozen solid, or chop finely with a sharp knife instead
• Salad wilting quickly: Serve on chilled plates and keep any leftovers refrigerated

Storage & Reheating

• Fresh salad: Best consumed immediately; can be stored undressed in refrigerator for up to 4 hours
• Leftover dressed salad: Will keep for 1 day maximum, but texture will soften considerably
• Dressing: Stores in refrigerator for up to 1 week in covered container
• Pickled onions: Keep in refrigerator for up to 1 month in their pickling liquid
• Prepared ingredients: Cut vegetables can be stored separately for up to 2 days before assembling
• No reheating needed: This salad is always served cold and fresh

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FAQ

Related

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Ensaladang Mangga (Green Mango Salad)

Ensaladang Mangga is a vibrant Filipino salad featuring crisp julienned green mango, peppery watercress, and colorful cherry tomatoes, topped with grated salted duck egg and pickled onions. Dressed with a creamy bagoong-calamansi vinaigrette that balances umami richness with bright citrus tang, this 15-minute dish serves as the perfect palate-cleansing accompaniment to grilled meats and fried foods.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dish, Snack

Cuisine Filipino

Servings 4

Difficulty Easy

Ingredients

 

1x2x3x

For the Salad:

• 2 large green mangoes peeled and julienned
• 4 cups fresh watercress stems trimmed
• 1 cup cherry tomatoes mixed colors, halved or quartered
• 2 salted eggs itlog na maalat, frozen for 2 hours
• ½ cup pickled red onions thinly sliced
• 2 tablespoons fresh chives chopped

For the Creamy Bagoong Dressing:

• ⅓ cup mayonnaise
• 2 tablespoons bagoong fermented shrimp paste
• 3 tablespoons calamansi juice
• 1 tablespoon coconut vinegar
• 1 teaspoon maple syrup
• 1 tablespoon fresh chives finely chopped

Instructions

 

• Remove the salted eggs from the freezer and let them sit for 2-3 minutes to slightly soften for easier grating. Using a box grater, grate half of one salted egg directly over your serving platter, creating an even layer across the bottom. This acts as a flavorful seasoning base for the greens.
• Arrange the watercress over the grated salted egg, spreading it evenly to create a lush green foundation. The watercress will absorb some of the egg's saltiness, balancing its natural peppery flavor.
• Artfully arrange the julienned green mango and cherry tomato pieces over the watercress. Try to distribute colors evenly for visual appeal, mixing the bright orange mango strips with the red and yellow tomatoes.
• Scatter the pickled onions throughout the salad, ensuring they're evenly distributed. Their tangy flavor will provide bright notes throughout each bite.
• Sprinkle the chopped chives over the entire salad, then grate the remaining salted egg on top as a finishing touch. This final layer adds richness and visual appeal.
• In a small bowl, whisk together the mayonnaise, bagoong, calamansi juice, coconut vinegar, and maple syrup until smooth and well combined. The mixture should be creamy but pourable.
• Fold in the finely chopped chives to the dressing, then taste and adjust seasoning if needed. Transfer the dressing to a small serving bowl or squeeze bottle for easy drizzling.
• Serve the salad immediately with the dressing on the side, allowing guests to add as much or as little as they prefer. The salad is best enjoyed fresh to maintain the crispness of the mango and watercress.

Tried this recipe?Let us know how it was!

The Story Behind Ensaladang Mangga

Ensaladang Mangga has deep roots in Filipino culinary tradition, born from the practical wisdom of generations who knew how to make the most of what nature provided. In the Philippines, mango trees are abundant, and families learned long ago that the unripe, green mangoes were just as valuable as the sweet, ripe ones. This refreshing salad became a way to celebrate the tart, crisp texture of young mangoes while creating a dish that could cool the palate in the tropical heat.

The traditional version of this beloved Filipino salad was beautifully simple - just green mango, tomatoes, and salted egg dressed with bagoong and calamansi juice. Filipino cooks understood that the key was balancing the mango's natural sourness with the umami richness of fermented shrimp paste and the bright acidity of native citrus. This combination created a harmony of flavors that could cut through rich, fatty foods and refresh the taste buds between bites of hearty meals.

What makes Ensaladang Mangga so special in Filipino cuisine is its role as both a side dish and a palate cleanser. Traditionally served alongside grilled meats, fried fish, or rich stews, this mango salad provides a cooling contrast that enhances the entire meal. The practice of using salted duck eggs, or itlog na maalat, adds another layer of Filipino culinary heritage - these preserved eggs have been a staple protein source for centuries, offering both flavor and nutrition.

Over time, Filipino families have adapted the basic recipe to include their own touches. Some add onions for bite, others incorporate different greens like kangkong or lettuce. My version honors this tradition of adaptation by adding watercress for extra peppery flavor and creating a creamier dressing that appeals to modern tastes while preserving the essential Filipino flavors that make this dish so memorable.