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Ensaladang Mangga

This Filipino Mango Salad (Ensaladang Mangga) combines sweet, sour, and salty fresh flavors from mangoes, tomatoes, onions, lime juice and bagoong (fermented condiment). It also pairs well with grilled meats and seafood so it's a great summer side dish!



Course Appetizer, Condiment, Side Dish
Cuisine Asian Cuisine, Filipino
Keyword ensaladang mangga, ensaladang mangga no bagoong or alamang, ensaladang mangga with bagoong, filipino mango salad, green mango with shrimp paste, mangga with alamang, manggang hilaw with bagoong
Prep Time 10 minutes
Servings 2 cups
Author Manila Spoon


  • 2 mangoes, 1 semi-ripe or green and one ripe or sweet, peeled and diced
  • 1/2 red onion, diced
  • 2 plum tomatoes, seeded and diced
  • 1 teaspoon bagoong alamang (sauteed shrimp paste), or to taste
  • 1-2 tablespoons freshly squeezed lime juice, or to taste
  • 2 scallions or green onions, sliced thinly for garnish (optional)
  • 3 tablespoons chopped fresh cilantro, for garnish (optional)


  1. In a medium-size bowl (big enough to accomodate all ingredients) that would also serve as a serving bowl, mix the mangoes, red onion, tomatoes, and bagoong alamang (if using). Pour in the lime juice and give it a stir to make sure everything is coated with the juice. This may be served immediately with the additional garnishes sprinkled on top if desired or, simply leave it in the fridge to chill for about 30 minutes to allow flavors to infuse. Give everything a quick stir before serving. You may serve this as a side dish with some grilled meat or seafood.

Recipe Notes

If you do not like to use shrimp paste, simply omit or serve it on the side with the salad and let those who wish to try it add it to their plate. You may add a little bit of soy sauce or fish sauce to the salad to replace the shrimp paste so you still get the salty flavor profile.