A light and energising side dish that goes well with grilled meat or shellfish is Filipino mango and tomato salad. It’s like a party in your mouth when you eat this delightful combination of luscious mangoes, ripe tomatoes, onions, and cilantro with an Asian-style vinaigrette dressing.
I enjoy making a few salads all year round, including tomato avocado salad, grilled eggplant and salted egg salad, and enslaving piping. Every variation is prepared using unique mixtures of fruits, veggies, and dressings, giving it a completely unique flavour.
They are my go-to side dishes to prepare for barbecues, potlucks, and pretty much any meal I want a flavorful fresh twist, and they never fail to satisfy! The Filipino mango and tomato salad is, nevertheless, my personal favourite.
A huge bowl of amazing flavours and textures is created by the crisp mangoes, ripe tomatoes, strong onions, aroma of fresh cilantro, and sweet and savoury dressing.
1 Helpful Tips
2 Filipino Mango and Tomato Salad
Mangoes should be ripe but firm for the best texture.
Don’t like cilantro? substituting green onions
To avoid the tomato dilution of the salad, I prefer to remove the seeds.
I generally serve this mango salsa as complement for grilled/fried meat and shellfish, but it’s so amazing, I can eat it straight up with a spoon. Or a shovel, based on the bites I take.
Filipino Mango and Tomato Salad
You’ll enjoy mango and tomato salad as a light side dish all year round. It’s vibrant, delicious, and healthy! a delicious side dish for grilled meat or fish!
15 minutes to prepare
Duration: 15 minutes
Written by Lalaine Manalo
Menu: Side Dish
1 big Roma tomato, chopped after being seeded
12 a small red onion, chopped after being peeled
1/4 bunch of stems and roughly chopped cilantro
quarter cup vinega
Fish sauce, 3 tablespoons
Canola oil, 1 teaspoon
1 teaspoon of sugar
1/8 tsp. freshly ground pepper
Vinegar, fish sauce, and oil are combined in a basin. Add pepper and sugar. Until everything is fully combined, whisk.
Mangoes, tomatoes, red onions, and cilantro should all be combined in a bowl.
Add vinaigrette dressing and gently mix to incorporate.
For about 10 minutes, cover and chill the dish to let the flavours merge.