Bowl of Green Mango Salad
(click to enlarge)

Green Mango Salad


Philippine   -   Ensaladang Mangga
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
**
30 min
BestYes		 Mangos are very popular in the Philippines, starting when they are still green and sour. Tart Green Mango salads are as much a part of the cuisine as they are in Thailand and Vietnam.

1
5
12
1
1
1
1/4
#
oz



T
c
Green Mango (1)  
Onion, red
Grape Tomatoes
Green Chili (2)
Thai Chili, red
Bagoong (3)
Cilantro
Make   -   (30 min)
  1. Peel MANGO with a swivel vegetable peeler. Cut into narrow juliennes (see Note-4).
  2. Quarter ONION lengthwise and slice thin crosswise. Add to Mango. Massage together until all layers of the Onion are separated and it is all well distributed.
  3. Cut GRAPE TOMATOES in half. If using larger Cherry Tomatoes, use fewer and cut into quarters. Add to Mango.
  4. Seed GREEN CHILI and slice into threads (see Note-2). Slice THAI CHILI thin crosswise. Add both to Mango.
  5. Add Bagoon to Salad and tumble together until all is well distributed.
  6. Chop CILANTRO medium. Use as a garnish or just mix it in (best for buffet service).
  7. This salad can be served immediately, but benefits from a few hours rest in the fridge to blend flavors.
NOTES:

  1. Green Mango:

      These are available from markets serving a Philippine or Southeast Asian community, usually at a higher price than ripe mangos. For this recipe you need a real green one with no more than a faint hint of sweetness. For details see our Mangos page.

  2. Green Chili:

      In the Philippines, this would be a Chili Mahaba, a rather mild green chili. They are of only occasional availability even in Los Angeles, so I usually use a Serrano, with all the seeds and membranes carefully scraped out. Then I cut it diagonally into threads. If you're worried about heat, you can skip the Thai Chili. For details see our Philippine Chilis page.

  3. Bagoong:

      This should be Bagoong Guisado (Ginisang Bagoong), the brown fried version. For details see our Shrimp Sauce / Paste page.

  4. Julienning:

      I use a julienning vegetable peeler and peel right down to the seed. This may not work for everyone because the flesh is hard and the fruit is slippery, so it takes strength and attention. Another way is to take a razor sharp vegetable slicing knife and cut straight down to the seed from end to end, with cuts a julienne width apart. Then use the vegetable knife to slice horizontally, end to end, into thin slices. Each slice will fall apart into juliennes. This also works with green papayas.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sgv_gnmang1 170613 7000i223   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.