This is just a play on favorite pinoy ingredients and flavors. Some really tart green carabao mangoes, shredded on a benriner for a uniform thin julienne type cut. Add some thinly sliced tomatoes, seeds and watery inside pulp discarded. Then take some good bottled bagoong (spicy if you can handle it) and heat it in a small frying pan and add immediately to the green mangoes and tomatoes and toss to mix. This is perfect with grilled pork or fish. I made some for the crew to enjoy with their grilled liempo, but I was salivating so much by the time I finished the dish that I swiped a small plate of it to accompany our “Korean” meal… Super easy, incredibly mouth watering. :)
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we always prepare this whenever were having grilled bangus :)
My mouth is watering just reading this. My favorite way to eat green mango is with bagoong, adding the tomato would make it even better.
I just had green mango and bagoong yesterday which is a treat for me. I think the last time I had this was two years ago. :( I chose the hardest and most green mango I can find in the shelf. I don’t see it often in the grocery, they usually have ripe ones. I miss carabao mangoes. Just thinking about it makes my mouth water. :)
My daughters were born and raised in the USA, and I am surprised of how they love their green mango salad with bagoong. and my daughters know the difference with bagoong also, they prefer the bagoong that my Nanay made that came from Navotas. They make their Green mango salad with tomatos also and fry some chicharon to place on top of the salad like croutons, that one they learned from me.
They may be Americans, but you can’t take the navotas from them.
I like mine with less salty duck eggs,cilantro and not too spicy bagoong..didn’t this dish ‘clash’ with your kimchi if you had this with your korean bbq meal? What better way to enjoy green mangoes(aside from ‘shaking’ it) than to serve it with bagoong…classic!
This is my all-time favorite salad served with anything fried. I can’t find green mango here (let alone, the carabao kind) so I have to contend with slightly ripe ones. Once, I served this to my Caucasian and North Asian friends and they enjoyed it, too. We make this green mango salad with chopped red onions and salty eggs.
I sincerely think that I can only do justice to a dish such as this by eating with bare hands which always shocked me the morning after when I catch a whiff of my fingernails, even after several hand-washings or even fingernail scrubbing… always end up telling myself I don’t remember doing that, I do not remember ever doing that.
mr. marketman, another job well done! weee! i really love bagoong! i prefer alamang than the fishy one. x_o
Great job MM! I always thought the usual bagoong-green mango-tomato-red egg-wansoy was the best! Its nice to know I could still enjoy the dish w/o the latter 2 ingredients :)
Looking at the photo above makes my mouth water!
yum!
upon seeing the photo, i asked my yaya to run to the market to buy mangoes. will pair it with fried hito and lechon kawali =D
Now I can’t wait till May when I get back home to Philippines, just for those green “piko” mangoes, sulit na ang pinamasahe ko. I tried to get the greenest and hardest mangoes here in Houston, pero wala talaga sa asim at sarap ng manggang hilaw sa atin. Lalo pa kung yung manggang kalabaw na makatas at maasim talaga, wow, tapos bagong luto na bagoong. wow ulit.
Absolutely mouth watering! I miss and our mangoes!
I can eat this one as is no pork or fish pairing and with my fingers as silverwares might tarnish with mango acid and the saltiness of the bagoong!