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!

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.

The crisp mangoes, the plump tomatoes, the pungent onions, the scent of fresh cilantro, the sweet and savory dressing all come together into one large bowl of awesome flavors and textures.

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

Serving suggestions

I usually serve this mango salsa as an 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.

Storage instructions

For maximum freshness, store the ingredients in individual containers and toss them together when ready to serve. Refrigerate for up to 3 days.

More salad recipes

Ensaladang Pipino

Ensaladang Talbos ng Kamote

Tomato Grilled Eggplant and Salted Egg Salad

Kabocha Salad

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4 from 10 votes

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!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Author: Lalaine Manalo

Course: Side Dish

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4 servings

Ingredients

• 1 large ripe but firm mango, peeled and julienned
• 1 large Roma tomato, seeded and diced
• ½ small red onion, peeled and diced
• ¼ bunch cilantro, stemmed and coarsely chopped
• ¼ cup vinegar
• 3 tablespoons fish sauce
• 1 teaspoon canola oil
• 1 tablespoon sugar
• ¼ teaspoon freshly-ground pepper

US CustomaryMetric

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.

Notes

Deseed the tomato to keep from watering down the salad.

Nutrition Information

Calories: 68kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 1062mg, Potassium: 187mg, Fiber: 1g, Sugar: 12g, Vitamin A: 725IU, Vitamin C: 22mg, Calcium: 18mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”