Ensalada Two Ways: Mangga at Talong

• May 07 2026, by The Good Life Editorial Team

Get the most out of your fresh ingredients at home and make this easy and appetizing ensalada two ways—with green mangoes and eggplant!

Serves 4 (per way) | Prep Time 10 mins (per way) | Cooking Time 5 to 10 mins (for ensaladang talong)

Ingredients

Ensaladang Mangga:

• 2 pieces green mango, peeled and julienned 
• ½ piece small red onion, peeled and thinly sliced 
• 2 pieces small tomato, thinly sliced 
• 1 tablespoon calamansi juice (or lemon or lime)
• 1 tablespoon shrimp paste (bagoong; use spicy, if preferred)
  
• ½ teaspoon sugar (optional)
  
• Cilantro, for topping (optional)

Ensaladang Talong:

• 2 to 3 pieces medium eggplant 
• 2 pieces tomato, diced 
• ½ piece small red onion, peeled and finely diced 
• 1 piece bird's eye chili (siling labuyo), minced (optional)
  
• 1 tablespoon shrimp paste (bagoong)
• 3 tablespoons white vinegar
• 2 teaspoons sugar
  
• Salt and pepper, to taste

Directions 

Ensaladang Mangga: 

1. Combine green mangoes, red onion, and tomatoes in a large bowl. Mix well.
2. Add the calamansi juice and shrimp paste. Add sugar, if desired. Toss until well combined.
3. Enjoy right away or refrigerate for at least 10 minutes to let the flavors marinate. Top with cilantro before serving (if using).

Ensaladang Talong: 

1. Grill the eggplant until the skin turns dark or is charred; remove from the heat and transfer to a plate.
2. Loosely cover with foil and let sit for 2 to 3 minutes to help loosen the skin, which makes it easier to peel.
3. Peel the eggplant, then lightly mash in a bowl with a fork. Add in tomato, onion, and chili (if using).
4. Add the shrimp paste, vinegar, and sugar (if using). Toss well until well combined and season with pepper. 

• Share on:
• Deel
• X
• Pin it
• Email

---