When it comes to dishes that perfectly balance sweet, sour, salty, and spicy flavors, few can compete with the Filipino Mango & Pomelo Salad. Bursting with tropical freshness, this vibrant salad highlights the bold spirit of Filipino cuisine. Traditionally served as a refreshing appetizer or side dish, especially during summer or festive gatherings, this salad showcases the beauty of local fruits combined with classic Southeast Asian seasonings.
In this detailed guide, we’ll explore everything you need to know about this dish—from its origins, ingredients, and preparation, to creative variations, FAQs, and pro tips that guarantee a crowd-pleasing recipe. So grab your chopping board, because we’re about to dive into the world of Filipino Mango & Pomelo Salad!
What is Filipino Mango & Pomelo Salad?
The Filipino Mango & Pomelo Salad is a refreshing tropical salad made primarily from green mangoes and pomelo segments, mixed with onions, chili peppers, herbs, peanuts, and a tangy-salty dressing of fish sauce, calamansi juice (or lime), and a touch of sugar.
Unlike Western salads that often rely on leafy greens, this Filipino favorite leans on the natural crispness of unripe mangoes and the juicy burst of pomelo. Together, they create a textural harmony that’s both crunchy and juicy. Toss in some peanuts for nuttiness, herbs for fragrance, and chilies for heat, and you have a perfectly balanced Filipino salad that excites every taste bud.
This dish is commonly enjoyed:
- As a starter before grilled meats or seafood.
- As a side dish during family gatherings or fiestas.
- As a refreshing snack on hot summer days.
It’s light, bold, and captures the very essence of Filipino cuisine—fresh, flavorful, and fun.
The Origin of Filipino Mango & Pomelo Salad
The Filipino Mango & Pomelo Salad is a dish with both local and regional influences. In the Philippines, fruits are deeply embedded in daily meals—not just as desserts but also in savory dishes. The tradition of mixing fruits with salty and savory flavors comes from centuries of culinary evolution influenced by trade, neighboring Southeast Asian countries, and local creativity.
- Mangoes: The Philippines is famous for its mangoes, particularly the Carabao mango, which has been named the sweetest mango in the world by the Guinness Book of World Records. Green mangoes, however, are equally loved for their tartness and are often dipped in bagoong (fermented shrimp paste). Using green mangoes in salads is a natural extension of this tradition.
- Pomelo: Known locally as suha, pomelo has long been enjoyed in the Philippines as a refreshing citrus fruit. Its slightly sweet and tangy notes balance out the sharp sourness of mango. Pomelo salads are also popular in Thailand and Vietnam, and the Filipino adaptation shows the shared culinary DNA across Southeast Asia.
- Cultural Roots: This salad reflects the Filipino talent for blending contrasting flavors into harmony. Just as adobo balances sour, salty, and savory, the mango & pomelo salad does the same with fruits. It’s often found on dining tables during holidays, parties, and even casual weekend lunches.
In short, the Filipino Mango & Pomelo Salad is a dish that represents the tropical abundance of the Philippines, enriched by regional culinary traditions.
Ingredients for Filipino Mango & Pomelo Salad
The success of this salad lies in using fresh, high-quality ingredients. Below is the complete list with measurements:
Base Ingredients
- 2 green mangoes, julienned (sour and crunchy)
- 1 pomelo, peeled and segmented
- 1 small red onion, thinly sliced
- 1–2 red chili peppers (siling labuyo), finely chopped (adjust to spice preference)
- ¼ cup roasted peanuts, crushed
- ¼ cup fresh cilantro or wansoy (Filipino coriander), chopped
- 1 tbsp dried shrimp (hibe) – optional, for extra umami
Dressing
- 2 tbsp fish sauce (patis)
- 1 tbsp brown sugar
- 2 tbsp calamansi juice (or lime juice if unavailable)
- Optional: 1 tsp bagoong (fermented shrimp paste) for a deeper, savory flavor
These ingredients may look simple, but when combined, they create a symmetry of flavors that is bold yet refreshing.
Step-by-Step Preparation of Filipino Mango & Pomelo Salad
Making this dish is straightforward, but the order of steps matters to achieve the right balance. Here’s how:
Step 1: Prep the Fruits
- Julienne the green mangoes into thin strips. The thinner, the better—they should be crisp and easy to bite.
- Peel and segment the pomelo. Remove the white pith to avoid bitterness. Tear some segments into smaller shreds for added texture.
Step 2: Combine the Salad Base
- In a large mixing bowl, combine the mango strips, pomelo pieces, sliced onion, chopped chilies, peanuts, cilantro, and dried shrimp (if using).
- Toss gently so all ingredients distribute evenly.
Step 3: Make the Dressing
- In a small bowl, whisk together the fish sauce, brown sugar, calamansi juice, and bagoong (if using).
- Stir until the sugar dissolves completely. The dressing should taste tangy, salty, and slightly sweet.
Step 4: Toss the Salad
- Pour the dressing over the fruit mixture.
- Toss gently with salad tongs or clean hands to avoid crushing the pomelo.
Step 5: Chill & Serve
- Cover the bowl and let the salad chill in the refrigerator for 15–30 minutes. This allows the flavors to meld beautifully.
- Garnish with extra peanuts or pomelo segments before serving.
Pro Tip: Always taste the salad before serving. You may want to add more fish sauce for saltiness, more calamansi for tanginess, or more sugar if the mango is very sour.
Variations of Filipino Mango & Pomelo Salad
One of the best things about this dish is how flexible it is. Here are some creative variations you can try:
1. Seafood Twist
Add grilled shrimp or squid for a more filling salad. The smoky seafood flavor pairs perfectly with the fruity tang.
2. Vegetarian-Friendly
Skip the fish sauce and bagoong, and instead use soy sauce or tamari with lime juice. This keeps the salad fresh and plant-based.
3. Thai-Inspired Version
Add shredded carrots, cucumber, and mint leaves, along with a sprinkle of sesame seeds. Use palm sugar instead of brown sugar for an authentic Thai note.
4. With Avocado
For a creamy twist, toss in ripe avocado cubes. This balances the acidity with buttery smoothness.
5. Fiesta Style
Top with grilled chicken strips or crispy fried fish for a heartier dish that can serve as a main course.
6. Extra Heat
If you’re a spice lover, add more siling labuyo or drizzle a little chili oil into the dressing.
Each variation keeps the essence of the Filipino Mango & Pomelo Salad while offering a new experience.
Frequently Asked Questions (FAQs)
1. Can I use ripe mango instead of green mango?
It’s best to stick to green (unripe) mangoes because they provide the sour, crunchy contrast needed for this salad. Ripe mangoes may make the salad too sweet and mushy.
2. What can I substitute for pomelo?
If pomelo isn’t available, you can use grapefruit as an alternative. It has a similar citrusy bitterness, though slightly juicier.
3. Can I make Filipino Mango & Pomelo Salad ahead of time?
Yes! You can prepare the fruit and dressing separately a few hours in advance. Toss them together about 30 minutes before serving for the freshest taste.
4. Is this salad healthy?
Absolutely. The Filipino Mango & Pomelo Salad is low in calories, rich in vitamin C, fiber, and antioxidants, making it both refreshing and nutritious.
5. What’s the best way to serve it?
Serve it as a starter for grilled meats or seafood, or as a side dish during parties and potlucks. It also pairs wonderfully with Filipino classics like lechon, grilled tilapia, or chicken inasal.
Conclusion: Filipino Mango & Pomelo Salad
The Filipino Mango & Pomelo Salad is more than just a dish—it’s a celebration of Filipino flavors. With its refreshing combination of sour mangoes, juicy pomelo, nutty peanuts, spicy chilies, and tangy dressing, it captures the bold, vibrant spirit of the Philippines.
Whether you’re making it for a summer picnic, a festive holiday spread, or simply as a refreshing snack, this salad delivers a perfect balance of flavors that never fails to impress. And with so many variations, you can adapt it to suit any occasion or dietary preference.
If you’re looking for a salad that’s light, healthy, and bursting with tropical goodness, the Filipino Mango & Pomelo Salad is the recipe you need. Try it today, and let your taste buds travel straight to the heart of Filipino cuisine.
Filipino Mango & Pomelo Salad Recipe – A Vibrant Filipino Delight
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
The Filipino Mango & Pomelo Salad is a refreshing tropical salad made primarily from green mangoes and pomelo segments, mixed with onions, chili peppers, herbs, peanuts, and a tangy-salty dressing of fish sauce, calamansi juice (or lime), and a touch of sugar.
Ingredients
Base:
- 2 green mangoes, julienned (sour and crunchy)
- 1 pomelo, peeled and segmented
- 1 small red onion, thinly sliced
- 1–2 red chili peppers (siling labuyo), finely chopped
- ¼ cup crushed roasted peanuts
- ¼ cup fresh cilantro or wansoy (Filipino coriander)
- 1 tbsp dried shrimp (hibe), optional
Dressing:
- 2 tbsp fish sauce (patis)
- 1 tbsp brown sugar
- 2 tbsp calamansi juice (or substitute with lime)
- Optional: 1 tsp bagoong (fermented shrimp paste) for deeper umami
Instructions
- Prep the Mango & Pomelo Julienne the mangoes and segment the pomelo. Shred some pomelo pieces for texture contrast.
- Mix the Salad In a large bowl, combine mango, pomelo, onion, chili, peanuts, cilantro, and dried shrimp.
- Make the Dressing Whisk together fish sauce, sugar, calamansi juice, and bagoong (if using) until sugar dissolves.
- Toss & Chill Pour dressing over the salad and toss gently. Let it chill for 15–30 minutes to meld flavors.
- Serve Garnish with extra peanuts or pomelo segments. Serve cold as a side dish or appetizer.
Notes
This Filipino Mango & Pomelo Salad is a refreshing mix of sweet, tangy, and citrusy flavors. Perfect as a light appetizer, side dish, or even a vibrant party salad to brighten up your table.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Filipino / Southeast Asian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 160
- Sugar: 18g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: None
Keywords: Mango and Pomelo Salad Philippines, Filipino Fruit Salad with Mango and Pomelo, Pomelo Mango Filipino Recipe
