Ensaladang Mangga’t Chicharon with Barrio Fiesta Bagoong Sweet Dressing
With its savory combination of sour, sweet, and umami flavors, Ensaladang Mangga’t Chicharon (Green Mango Salad with Pork Chicharon) becomes the essential salad partner to any richly flavored meat or seafood spread. This salad will be perfect for barbecue party dishes – pork barbecue, roast chicken, grilled bangus, barbecued catfish, or stuffed squid – but is also a tasty match to hamburgers and steaks.
Barrio Fiesta Bagoong Sweet adds a touch of sweetness to the dressing that contrasts well against the tartness of green mango. The pork chicharon topping gives added crunchiness and texture; sprinkle it at the last minute to keep it perfectly crunchy.
This dressing keeps well in the fridge and travels well in the chiller if you’re bringing it to a barbecue party. Add it to your salad and chill, covered, before serving, or place in a dish on the side; it’s up to you.
1⁄4 cup Barrio Fiesta Bagoong Sweet
1⁄4 cup vegetable oil, like peanut or canola
2 tbsp. calamansi or lemon juice
2 cups green mango, thinly sliced or shredded
1 cup tomato, sliced and seeded
1⁄2 cup red onion, thinly sliced
1-2 small red chili peppers, thinly sliced (optional)
A handful of cilantro, chopped (set some aside as garnish)
1 cup chicharon, roughly chopped
- Make the dressing. Combine Barrio Fiesta Bagoong Sweet with calamansi or lemon juice, then whisk in the oil till well combined. Set aside.
- In a large bowl, mix together the shredded mango, sliced tomatoes and onions, red chili peppers, and some chopped cilantro.
- Gently add your dressing to the salad, tasting as you go. Add more as needed.
- Arrange on a salad platter then top with chicharon and some sprigs of cilantro.
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