Connie’s notes
I’ve done countless variants of this salad over the years. Sometimes, I added chilies. Green or red, whichever was available. Sometimes, I added scallions. Sometimes, I used yellow onions. In the end, I settled with just one. Not exactly a formula (the amount of each ingredient almost always varies) but a more definite combination of ingredients.
The mainstays are the same. Mango (sweet and luscious), tomato (tart with a little crunch) and cucumber (subtly sweet with and lightly crisp).
Tip #1: tomatoes
I always scoop out the core of the tomatoes. Seeds and pith are discarded to remove the most watery part of the fruit (yes, tomato is a fruit). Too much water in the salad makes it degrade faster so whatever water can be discarded, I discard.Tip #2: cucumbers
If the skin of your cucumbers are thin, there is no reason why you can’t leave them on. The dark green skin adds another bright color to the salad. Another option is to partially skin the cucumber. You may use a vegetable peeler or serrated shredder to do this. Whether or not you skin the cucumber, or partially skin it, it is advisable to scrape off the seeds and pith. The water content of the cucumber is highly concentrated in this part and, as with the tomatoes, you want to remove as much water as you can.Tip #3: cilantro
I understand that not everyone’s a fan of this herb. But this is a Mexican-inspired salad with a dressing that leans more toward Southeast Asian. In both cuisines, cilantro figures prominently. The stems are used here (the leaves go on top later as garnish).Tip #4: mango
The mango has to be ripe (but not overripe) or on the verge of ripeness. You want the flesh to be soft but still firm. Use a knife to cut through the flesh in a criss-cross pattern then use a spoon to scoop out the small mango cubes.Tip #5: spice
Adding chili is optional. But I have to admit that a little heat makes this salad even more enticing. I don’t mean fire in the mouth but just a hint of heat. Two bird’s eye chilies with the seeds and piths discarded are perfect.Tip #6: citrus juice
Because calamansi is the citrus that is available all-year ’round, that’s what goes in as dressing. Lime juice or lemon juice may, of course, be substituted.Tip #7: trust your taste buds
Treat the given proportions below as a guide. If you like a sweeter salad, use more mangoes. Like more tang? Add more tomatoes. If you prefer a stronger bite, go for more onions.Ingredients
- 4 plump and juicy tomatoes
- 1 cucumber
- 1 ripe mango
- 3 small red onions
- 8 stalks cilantro
- 2 bird’s eye chilies (optional)
- 2 pinches salt
- 1 to 2 tablespoons calamansi juice or use lime or lemon juice
Instructions
- Cut the tomatoes into halves, scoop out the seeds and discard. Cut the flesh into quarter-inch cubes.
- Optionally, peel the cucumbers, cut into halves, scoop out and discard the seeds and pith, then cut the cucumber flesh into cubes about the same size as the tomatoes.
- Cut the mango into halves, scoop out and discard the stone, then cut the flesh into small cubes.
- Peel and roughly chop the onions.
- If adding chilies, slit them open, scrape off the seeds and discard. Finely slice the trimmed chilies.
- Place the tomatoes, cucumbers, onions, cilantro, mango and chilies in the bowl. Sprinkle in the salt. Toss gently.
- Drizzle in a tablespoon of calamansi juice and toss. Taste. Add more, as needed.
- Top the salad with cilantro leaves before serving.
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