Ensaladang Mangga (Green Mango Salad)

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!

Green Mango | Tropical Green

Ingredients

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 salty egg (optional)

Instructions

In a medium-size bowl (big enough to accommodate 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.

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Vietnamese Tomato Salad

Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit. Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar. Shake and mix well. Combine vegetables and fresh herbs in a bowl. Drizzle ½ cup of dressing and mix. Taste and add more dressing if necessary. Place salad onto a place. Sprinkle peanuts and shallots on top. Enjoy!

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Burnaby Community Kitchens

Search This Blog