Mangoes this time of the year is abundant and seems to be at their sweetest. Even the green Indian mangoes given to us by a friend tastes sweeter than usual. For the past weeks we have been enjoying ripe mango, making shakes out of them or simply cutting them up in half for a sweet ending to a delicious meal.
The other day we got a couple pieces that were not quite ripe yet. So we decided to make a quick and simple mango ensalada, the perfect side dish for inihaw na liempo and fried fish.
This dish takes a total of 10 minutes to do. Just cut the mango into cubes, place in a bowl, then add chopped spring onions, and if you like some heat add 1 piece chili, chopped. For the dressing mix together calamansi juice and sugar, then pour over the mango mixture. That's it, you now have the best summer side dish.