Mango Pineapple Tomato Salad Recipe is a refreshing and tropical fruit salad that combines the sweetness of ripe mangoes and pineapples with the tanginess of juicy tomatoes. This colorful and vibrant-looking salad is a perfect balance of flavors and textures, making it an enjoyable and delightful addition to your next meal.
One of the best-tasting mangoes comes from the Philippines! This tropical fruit grows in almost every backyard in our Province of Pangasinan. We also tried to grow our own pineapple at one point in time. And I am not bragging, but my grandparents also have tomato farms and mango farms. We love making this Filipino Mango Pineapple Tomato Salad Recipe all the time!
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Ingredients
Here are the main ingredients with a photo below. I made helpful notes, and the full measurement and printable version are in the recipe card below this post.
- Mango - Ripe mangoes are sweet and succulent that provide a luscious base salad.
- Pineapple - The tropical and tangy pineapple adds a zing to the salad, complementing the sweetness of the mangoes.
- Tomatoes - Always use fresh and ripe juicy tomatoes. It brings a refreshing and slightly acidic element to balance out the sweetness of the fruits.
- Red onion - For added flavor, you can include thinly sliced red onions that provide a mild pungent crunch. Or try my spicy pickled onions.
- Eggplant - This is optional, but it adds flavors and nutrients. You can try adding different veggies that you desire.
- Fish Sauce - This tropical salad has an Asian twist. We use fish sauce (patis) to season and elevate this salad. If you don't like fish sauce, you can use salt or even a salad dressing of your choice!
- Garnish - Chop green onions and cilantro.
Instructions
These simple step-by-step instructions will guide you to make this delectable refreshing salad or side dish easily.
Prep the ingredients. People may think that this is a time-consuming task when it comes to making a salad, but I find it so satisfying to peel and chop all my ingredients using a chopping board and sharp ceramic knife. Chop the large tomato and eggplant into dice. If using eggplant, steam them in boiling water until they are soft. Peel and dice the mango and pineapple. Chop green onions and cilantro.
In a large mixing bowl, mix and combine all the ingredients. Let it set for a few minutes for the flavors to blend together and release juice. Enjoy!
Variations
- Make this Spicy - Add chili pepper flakes or jalapeno pepper and imbue heat into the salad. Try adding this Spicy Pickled Onion Recipe.
- Make this Creamy - Try salad dressing or make my Easy Avocado Mayonnaise Recipe. If you add creamy dressing or mayonnaise to this dish, omit the fish sauce.
- Make it Mexican-Style Salsa- Try this twist very similar to Mango Pineapple Pico De Gallo Recipe.
- With more dried fruits, veggies, and nuts - Try to add walnuts, raisins, and bell peppers.
- Kid-friendly - Add crushed potato chips on top.
Storage Tips
Store the leftover Mango Pineapple Tomato Salad in a glass container with a lid in the refrigerator. This salad should be consumed in 3 days. Otherwise, it will turn mushy if you store it longer. You can freeze it, but freezing will change the texture.
Why I Think You Will Love This Recipe
- Refreshing and Tropical Flavors: The combination of tropical fruits such as mango and pineapple with tomatoes makes this salad refreshing.
- Seasonal Produce: Fruits and vegetables have the best flavors when they are in season. This is one of the best salads to make when these ingredients are in the Summer season.
- Nutrient-dense: These fruits and vegetables are all packed with essential vitamins, minerals, and antioxidants. They provide a healthy dose of vitamin C, vitamin A, potassium, and dietary fiber, which are beneficial for your immune system, vision, heart health, and digestion.
- Quick and Easy to Make: This salad takes 10-15 minutes to make from start to finish. With just a minimal and few ingredients, some chopping, you can have a delightful dish ready in a few minutes.
- If you love more Filipino salad ideas, try this Salted Egg with Tomato Salad, Filipino Cucumber Salad, and Filipino Macaroni Salad.
Related
Looking for other recipes like this? Try these:
Mango Pineapple Tomato Salad Recipe
Equipment
Ingredients
- 1 large ripe mango peeled and diced
- 1 cup fresh pineapple diced
- 1 cup ripe tomatoes diced
- 1 medium eggplant diced and steamed
- ¼ cup red onions or pickled onions
- 1-2 tablespoons fish sauce
- ¼ cup green onion and cilantro chopped for garnish
Instructions
- Chop the large tomatoes and eggplant into dice. If using eggplant, steam the diced eggplant in boiling water until they are soft. Peel and dice the mango and pineapple. Dice all the other ingredients if using more fruits and vegetables.
- Combine the chopped ingredients with fish sauce. Stir well to mix all the ingredients. Let it sit for a few minutes for all the juice to release and blend all the flavors. Enjoy!
Notes
Recipe Notes:
- Make this Spicy - Add chili pepper flakes or jalapeno pepper and imbue heat into the salad. Try adding this Spicy Pickled Onion Recipe.
- Make this Creamy - Try adding salad dressing or make my Easy Avocado Mayonnaise Recipe. If you add creamy dressing or mayonnaise to this dish, omit the fish sauce.
- Make it Mexican-Style Salsa- Try this twist very similar to Mango Pineapple Pico De Gallo Recipe.
- With more dried fruits, veggies, and nuts - Try to add walnuts, raisins, and spinach.
- Kid-friendly - Add crushed potato chips on top.
- Store the leftover Mango Pineapple Tomato Salad in a glass container with a lid in the refrigerator. This salad should be consumed in 3 days. Otherwise, it will turn mushy if you store it longer. You can freeze it, but freezing will change the texture.
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