A salad made with the unripened “Queen of Philippine Fruit”.
- 2 medium unripe mangoes (about 1 lb/500 g), peeled and sliced
- 2 ripe tomatoes, sliced
- 1 hard-boiled salted egg (see note), cubed
- 5 shallots, sliced
Preparation time: 15 mins
Note: To make salted eggs, place 3/4 cup (12 tablespoons) salt into a pan, add a dozen eggs in the shell and enough water to cover. Boil for 2 minutes, then transfer the eggs to sterilized jars and add the boiled salted water to fill the jar. Seal well and set aside for 11/2 months. Always cook the salted eggs before using. Salted eggs are available from supermarkets.