Got extra mangoes on hand? This savory Filipino Mango Salad is a vibrant mix of sweet, tangy, and salty flavors. It comes with a crisp, refreshing bite. The star ingredient is green mango. It's known for its firm texture and bold, sour taste. The flavor pairs perfectly with onions and a dash of fish sauce. This is one of the best Filipino dinners to serve.
Love mangos? Try these delicious Filipino desserts made with Philippine mangoes: Mango Sago (Mango with Tapioca Pearls), Mango Float, or this refreshing summer smoothie Banana Mango Smoothie.
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What is Filipino Mango Salad?
This Filipino Mango Salad is an easy, fresh salad recipe. It’s made with slices of ripe mangoes, cooked eggplants, and cucumbers. The vegetables are tossed with a Filipino-style vinaigrette dressing made with lemon juice. Then it’s garnished with fresh cilantro and sesame seeds. You can also use grape tomatoes or large Roma tomato slices for added flavor.
This flavorful mango salad is a great side dish for lunch or dinner. The combination of mangoes, eggplant, and cucumber tastes amazing. It's a delicious Filipino dish that goes well with grilled meats, seafood, or even bean sprouts.
History of Filipino Mango Salad
Filipino Mango Salad likely started in local homes where fresh produce was used to create simple meals. Mango is a staple fruit in the Philippines. It’s often mixed with salty or sour ingredients like tomatoes, bagoong, or vinegar.
This favorite dish became popular in rural and coastal areas. Families made it with what they had on hand. Many ingredients came from backyard gardens or nearby markets. Over time, it became a summer favorite.
This version takes inspiration from Kawaling Pinoy summer dishes by Lalaine Manalo and features visual ideas from Melissa Rose Design. For added convenience, exclusive meal plans, easy recipe ideas, and even cookie content are now available through the site.
When is this Dish Typically Enjoyed?
This green mango salad is typically enjoyed during warm weather. It’s best in the summer when mangoes are sweet and fresh from the mango tree. This refreshing side dish is often served at picnics, fiestas, or family dinners. It's also a tasty accompaniment to grilled seafood or eggplant.
Health Benefits of Mango
- High in antioxidants
- Rich in carbohydrates for energy
- Good source of dietary fiber for better digestion
- Contains vitamin C for stronger immunity
- Offers potassium for heart and muscle function
- Has small amounts of sodium for fluid balance
- Provides calcium for healthy bones
Substitutions
- Eggplant – Substitute with grilled zucchini or steamed okra for a different veggie base.
- Lemon juice – Use fresh lime juice, calamansi juice, or apple cider vinegar for a different tang.
- Cucumber – Use thinly sliced radish or green papaya for a crunchy twist.
- Sesame oil – Swap with olive oil, neutral oil, or omit for a lighter version.
- White sesame seeds – Use black sesame seeds or hemp hearts for extra nutrition.
Recipe Variations
- Spicy mango salad – Add sliced chili or a dash of hot sauce for extra heat.
- Minty mango salad – Toss in chopped fresh mint or cilantro for a burst of freshness.
- Protein-packed salad – Top with roasted chickpeas or grilled tofu for a more filling dish.
- Pickled twist – Add a splash of cane vinegar and sugar to create a pickled flavor profile.
Storage
- This fresh salad doesn’t freeze well. Store leftovers in a tightly sealed glass container in the fridge. Eat within 24 hours.
- Add lime juice or lemon juice before serving to refresh the flavor. This salad is good for 1 day.
Ingredients
Listed below are all the ingredients you will need:
- Water
- Eggplant
- Mango
- Cucumber
- Red onion
- Lemon juice
- Salt
- Pepper
- Sesame oil
- White sesame seeds
See recipe card for quantities.
Instructions
In a large pot, place 4 cups of water and bring to a boil. Add the eggplant and let it cook for 5 minutes.
Using a strainer, remove the cooked eggplant and let it cool.
Combine mangos, cucumber, onions, and lemon juice in a large bowl. Toss the cooled eggplant and season with salt and pepper.
Stir until fully combined. To finish, add a quarter-teaspoon of sesame oil and seeds.
Then serve and enjoy!
Hint: To keep cucumbers crisp, pat them dry before mixing. This helps the fresh salad stay crunchy.
⭐ Top Tip
Use ripe but firm mangoes for the best balance of sweetness and structure. Boil the eggplant just until tender.
Overcooking can make it mushy in the salad. Chill the salad before serving if you want an extra refreshing bite!
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FAQ
Filipino Mango Salad
Ingredients
- 4 cups Water
- 4 ounces Eggplant diced
- 9 ounces Mango diced
- 5 ounces Cucumber thin ribbons
- 2 ounces Onion minced
- 2 teaspoons Lemon juice
- Salt and pepper to taste
- ¼ teaspoon Sesame oil
- ¼ teaspoon White sesame seeds
Instructions
Prepare the Eggplant:
- In a large pot, bring 4 cups of water to a boil.
- Add diced eggplant and boil for 5 minutes, or until tender.
- Strain and set aside to cool.
Assemble the Salad:
- In a large bowl, combine diced mango, cucumber ribbons, onion, and lemon juice.
- Add the cooled eggplant, then season with salt and pepper.
- Drizzle with sesame oil and sprinkle with sesame seeds.
- Toss gently until fully combined and serve immediately.
Sweet says
Yummyyyyyy! I love mango. I will DEFINITELY try this recipe!