One of the best things about summer in the Philippines are the fruits in season, in particular, the ripe mangoes! Mango salad is the perfect balance of sweet, tangy, and refreshing flavors, making it a go-to dish in warm weather or as a light side for grilled meats. In the Philippines, where mangoes are naturally sweet and abundant, this mango salad becomes a celebration of tropical freshness.
Whether served as a side dish, light lunch, or party salad, mango salad is versatile, quick to prepare, and easy to customize.
How to pick a ripe mango
Not all mangoes work equally well in salads. We recommend ripe carabao mangoes for its ultra-sweet and juicy yet firm flesh that won’t get mushy when mixed with the other ingredients.
Not 100% confident you’ll pick a perfectly ripe mango? Keep in mind that picking mangoes at the peak of its ripeness is mostly about using your senses—color alone can be misleading. Here are 3 easy ways to pick a ripe mango:
- Feel it. A ripe mango should feel slightly soft. Too firm means it’s not ripe yet, and too soft means it could be overripe. Also feel the peel or skin; tiny wrinkles are noticeable on ripe mangoes but deep ones or shriveling indicates it’s overripe.
- Smell it. Pick up the mango, hold the end where the stem used to be attached, hold it close to your nose, and inhale. You should be able to pick up a sweet, fruity aroma. No smell means it’s not yet ripe. On the other hand, a sharp sour or alcohol smell is a sign it’s overripe.
- Look at it. While it seems easy to say that yellow mangoes are ripe mangoes, its skin color won’t always reveal if the mango is ripe enough to enjoy. Always check for texture and smell to check for a mango’s ripeness. Ripe mangoes are usually plump and full; flat of shriveled mangoes may be past their peak ripeness.
In case you find yourself with several unripe mangoes, don’t fret! Leave the mango at room temperature for a few days. Can’t wait too long for a mango to ripen? Place it in a paper bag with banana to fast track its ripeness.
Recipe Tips
- Add protein. You can add sliced grilled chicken or shrimp, tuna flakes, or even tofu. This provides added protein while also making this a filling yet calorie-friendly meal.
- Get cheesy with it. This mango salad pairs well with a salty soft cheese like feta or kesong puti. The sweetness of the mangoes complements the saltiness of cheese, but make sure to adjust the fish sauce seasoning according to taste.
- For an added layer of flavor and a touch of freshness to the dish, you can chop up herbs and add to the salad. Our top recommendations: cilantro, basil or even mint!
- Busy and hectic days coming up but not keen on eating fast food? You can make this healthy salad ahead of time! Clean and wash the greens, and slice all the veggies. Store them in individual airtight containers in your fridge until ready to assemble. Cut the fresh mangoes into cubes just before mixing with the veggies and the rest of the ingredients for the dressing.
Substitutions & Alternatives
If you have a peanut allergy, you can swap the peanuts with toasted cashews or walnuts for the crunchy component.
What to serve this with
While this mango salad is great as a first course or as a meal on its own, it’s also a good complement to grilled meats, fish or seafood.
