Filipino Mango and Tomato Salad make a refreshing side dish and pair well with seafood or grilled meat. This delicious combination of plump tomatoes, juicy mangoes, and onions is tossed in an Asian-style vinaigrette. It’s like having a party in your mouth.
These are my favorite side dishes to prepare for potlucks, barbecues, or any other occasion where I need a fresh, vibrant flavor. My favorite is the Filipino mango and tomato salsa.
The plump tomatoes, crisp mangoes, and pungent onions combine to create a large bowl of unique flavors and textures.
It is refreshing, delicious, easy to prepare, cost-friendly, and healthy!
These are some helpful tips!
- Use firm, ripe mangoes for the best texture.
- Are you not a fan? Use green onions instead.
- I prefer to deem it to keep the tomato from wilting down the salad.
Serving suggestions
This mango salsa is usually served as an accompaniment to grilled/fried seafood and seafood. But it’s so good that I can eat it plain with a spoon. You can also use a spoon, as I have taken many mouthfuls.
Instructions for storage
To ensure maximum freshness, separate the ingredients and toss them together once ready to serve. Keep the ingredients in the refrigerator for up to three days.
Filipino Mango and Tomato Salad
Mango and tomato salad is a refreshing side dish you will love all year. It’s delicious, colorful, and healthy! It’s a delicious accompaniment to seafood and grilled meats!
Ingredients
- 1 large, firm, ripe mango, peeled and julienned
- 1 large Roma tomato, seeds, and diced
- 3 tablespoons fish sauce
- 1 teaspoon of canola oil
- 1 Tablespoon sugar
- 1/4 teaspoon freshly ground pepper
- 1/2 small red onion, peeled & diced
- 1/4 bunch of cilantro, stemmed
- 1/4 cup vinegar
Instructions
- Combine oil, vinegar, and fish sauce in a bowl. Add salt and pepper. Mix until well combined.
- Combine mangoes with tomatoes, red onion, and cilantro in a bowl.
- Toss with vinaigrette dressing.
- Allow flavors to blend for approximately 10 minutes by covering and refrigerating.
Notes
You can remove the tomato seeds to prevent the salad from becoming too watery.
Nutrition Information
Calories: 68kcal. Carbohydrates 13g. Protein: 1g. Fat: 1g. Polyunsaturated fat: 1g. Monounsaturated fat: 1g. Trans Fat 1:1g. Sodium: 1062mg. Potassium: 187mg. Fiber: 1g. Vitamin A: 725IU. Vitamin C: 22mg. Calcium: 18mg. Iron: 1.mg.
If you liked this recipe, you’d love these:
