Mangoes are abundant in the Philippines. When I was growing up, we had a mango tree in our backyard. When the mangoes were ripe, they were sweet and supple. Slicing each cheek with a check board pattern allowed you to flip the skin up and push out the mango flesh. When they were still green, you peeled and chopped them to make a salad. A dab of shrimp paste gave it flavor perfect with cold beers.
Nowadays, I make this salad for barbecues and they’re always a hit. I usually just use salt instead of shrimp paste so that I don’t have to worry about vegetarian guests and those with allergies. For more color, add a handful of arugula or mixed greens. It’s also a good side to serve with a simple steak or leftover roasted chicken.
2 green mangoes, peeled and sliced into smaller pieces
red onion, chopped
a handful of cilantro, finely chopped
grape tomatoes, cut in half
1 tsp shrimp paste
1. Combine all ingredients in a bowl. If not using shrimp paste or fish sauce, substitute with a jigger of fish sauce or a dash of salt and pepper.