Filipino Mango and Tomato Salad

Filipino Mango and Tomato Salad is a light and refreshing side dish that pairs well with grilled meat or seafood. A delicious medley of juicy mangoes, plump tomatoes, onions, and cilantro tossed in an Asian-style vinaigrette dressing; it’s like a party in your mouth!

Filipino Mango and Tomato Salad in a bowl
Table Of Contents

I have a few salads I like to make year-round, such as ensaladang pipino, grilled eggplant and salted egg salad, and tomato avocado salad. Every version is made with different combinations of fruits, vegetables, and dressings, making each a whole new kind of delicious.

They are my top side dishes to make for BBQs, potlucks, and just about any meal I want a fresh flavor, and they always hit the spot! Filipino mango and tomato salad, however, is my favorite of the lot.

It’s refreshing and delicious, plus easy to make, budget-friendly, and nutritious to boot!

Helpful Tips

  • For best texture, use ripe but firm mangoes.
  • Not a fan of cilantro? Swap with green onions.
  • I like to deseed the tomato to keep it from watering down the salad.

I usually serve this mango salsa as accompaniment for grilled/fried meat and seafood, but it’s so good, I can eat it straight up with a spoon. Or a shovel, judging by the mouthfuls I take.

Filipino Mango and Tomato Salad

Mango and Tomato salad is a refreshing side dish you’ll love year-round. It’s colorful, delicious, and nutritious! A tasty accompaniment to grilled meat or seafood!

Ingredients

  • 1 large ripe but firm mango, peeled and julienned
  • 1 large Roma tomato, seeded and diced
  • 1/2 small red onion, peeled and diced
  • 1/4 bunch cilantro, stemmed and coarsely chopped
  • 1/4 cup vinegar
  • 3 tablespoons fish sauce
  • 1 teaspoon canola oil
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly-ground pepper

Instructions

  • In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together until well blended.
  • In a bowl, combine mangoes, tomatoes, red onions, and cilantro.
  • Drizzle with vinaigrette dressing and toss gently to combine.
  • Cover and refrigerate for about 10 minutes to allow flavors to meld.