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Ensaladang Mangga (Green Mango Salad)

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.
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish, Snack
Cuisine Filipino
Servings 4
Difficulty Easy

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:

  • 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.
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